Fabulous Homemade Snickers!

I decided I wanted to give these a whirl and see how closely they were to the real deal.  Even though we STILL have Christmas candy laying around the house....or in my dad's candy storage hiding spot which is in a cooler, in the basement, on top of like 5 other coolers....in case anyone was wondering.  However, I made these yesterday and they actually turned out pretty spot on.

 
The ingredient amounts are a little strange because I cut each amount in half from the original recipe to make a batch for an 8x8 pan instead of a 9x13.  So here is the recipe I used for the 8x8 pan.

Ingredients & Directions:

Bottom Layer
1/2 cup milk chocolate chips
1/8 cup butterscotch chips
1/8 creamy peanut butter

Melt these three things together in a bowl in the microwave, stirring every 30 seconds until all is melted.  Spread into a lightly greased 8x8 inch pan.  Place in fridge to cool.

Filling
1/8 cup of butter
1/2 cup of sugar
1/8 cup of evaporated milk
3/4 cup marshmallow cream
1/8 cup of creamy peanut butter
1/2 teaspoon vanilla
3/4 cup salted peanuts - chopped

Melt the butter in a medium saucepan over medium heat.  When the butter is melted, add the sugar and milk, stirring constantly to dissolve the sugar granules.  Bring to a boil and continue stirring for 3 minutes.  The mixture will start to follow your spoon.  Remove from heat and stir in the marshmallow cream, peanut butter, and vanilla.  Mix this until smooth.  Spread over the first layer, and sprinkle the chopped peanuts on top.  Place back in fridge.

Caramel Layer
1/2 bag of Kraft caramels (half is 25 candies, I ended up having to use 30)
1/8 cup of evaporated milk

Unwrap the caramels and melt them with the cream in the microwave, stirring every 30 seconds until melted.  Carefully spread over filling layer.

Top Layer
1/2 cup milk chocolate chips
1/8 cup butterscotch chips
1/8 creamy peanut butter

Melt together in the microwave, stirring every 30 seconds until melted.  Spread evenly over caramel layer.  Store in the refrigerator until cool and hardened.  Cut into small bars.  Keep refrigerated (chocolate will start to soften/melt if put in room temperature too long).