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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Caramel Candy Recipe

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This recipe for Chocolate Caramel Candy is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter



Filling:
1/4 c. margarine or butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow cream
1/4 c. creamy peanut butter
1 tsp. vanilla
1 1/2 c. chopped salted peanuts


Caramel layer:
14oz. pkg. caramels
1/4 c. whipping cream



Icing:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Directions:
Directions:
Combine the first 3 ingredients. Melt and stir until smooth. Spread on the bottom of a lightly greased 9x13 pan. Refrigerate until set. For filling, melt margarine over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter, and vanilla. Add peanuts. Spread over the first layer. Refrigerate until set. Combine the caramels and cream. Melt and stir until smooth. Spread over filling. Refrigerate until set. Combine icing ingredients. Melt and stir until smooth. Pour over caramel layer. Refrigerate at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Makes about 8 dozen.
Personal Notes:
Personal Notes:
These taste a lot like Snickers bars.

 

 

 

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