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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 BOTTOM LAYER 1 cup (6 ounces) milk chocolate chips ¼ cup butterscotch chips ¼ cup creamy peanut butter FILLING ¼ cup butter 1 cup sugar ¼ cup evaporated milk 1 ½ cups marshmallow crème (One 7 oz jar) ¼ cup creamy peanut butter 1 tsp. vanilla 1 ½ cups chopped lightly salted peanuts CARAMEL LAYER 1 package (14 ounces) caramels ¼ cup heavy or whipping cream ICING 1 cup (6 ounces) milk chocolate chips ¼ cup butterscotch chips ¼ cup creamy peanut butter Instructions: For bottom layer, combine the three ingredients in a 2 cup measuring container, microwave the chips and peanut butter until melted (~1 ½ minutes). Stir until smooth. Spread onto the bottom of a lightly greased 9X13 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over med-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in 2 quart glass measuring container; microwave 1 ½ minutes or so until melted and smooth. After 1 ½ minutes stir real well to see if melted. If necessary, microwave another 30 seconds. Spread over the filling. Refrigerate until set. For the icing, combine the ingredients in a 2 cup measuring container, microwave the chips and peanut butter until melted (~1 ½ minutes). Stir until smooth and pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator. |
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