Allison's Snickers

Allison Higbee

2 cup chocolate chips

½ cup butterscotch chips

¾ cup peanut butter

¼ cup butter/margarine

1 cup sugar

¼ cup evaporated milk

7 oz. marshmallow cream

1 tsp. vanilla

1½ cups chopped salted peanuts (chop before starting)

¼ cup whipping cream

48 caramels (12 oz or about one bag)

First Layer: melt 1 cup chocolate chips, ¼ cup butterscotch chips, and ¼ cup peanut butter in microwave or stove on very low heat. Put in 9x13 pan and refrigerate.

Second Layer (nougat): On the stovetop, melt ¼ cup butter/margarine and then add sugar and evaporated milk. Boil for 5 minutes. Stir. Boil on lowest temperature it will boil at (medium?) for 4 more minutes. Take off heat and add marshmallow cream, ¼ cup peanut butter, vanilla and peanuts. Layer onto first layer. Refrigerate until hard.

Third Layer (caramel): On the stovetop, melt caramels on low heat and add whipping cream. Layer and refrigerate.

Fourth Layer: same as the first layer.

Keep Refrigerated always, except 20 minutes before eating.