Description
This decadent Chocolate Caramel Candy recipe layers smooth milk chocolate, creamy peanut butter, rich caramel, and crunchy salted peanuts to create a luscious homemade treat that’s perfect for sharing or special occasions. With a luscious caramel filling nestled between chocolate layers and topped with a silky icing, these candies combine sweet, salty, and nutty flavors in every bite.
Ingredients
First Layer
- 2 teaspoons butter
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
Filling
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1-1/2 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1-1/2 cups chopped salted peanuts
Caramel Layer
- 1 package (14 ounces) caramels
- 1/4 cup heavy whipping cream
Icing
- 1 cup (6 ounces) milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
Instructions
- Create the first layer: Line a 13×9-inch pan with foil and grease the foil using 2 teaspoons of butter. In a small saucepan, combine the milk chocolate chips, butterscotch chips, and peanut butter. Stir over low heat until the mixture melts completely and becomes smooth. Spread this chocolate mixture evenly into the prepared pan and refrigerate until the layer is fully set.
- Start the filling: In a small heavy saucepan, melt 1/4 cup butter over medium heat. Add the sugar and evaporated milk, then bring the mixture to a gentle boil. Reduce the heat to medium-low and continue cooking for five minutes, stirring regularly to prevent burning and to ensure the mixture caramelizes evenly.
- Finish the filling: Remove the saucepan from heat, then stir in the marshmallow creme, 1/4 cup peanut butter, and vanilla extract until the filling is smooth and uniform. Fold in the chopped salted peanuts. Spread this filling evenly over the set first chocolate layer in the pan. Refrigerate again until the filling is firm.
- Add the caramel layer: In a small heavy saucepan, combine the 14 ounces of caramels and 1/4 cup heavy whipping cream. Stir over low heat until the caramels have melted completely and the mixture is smooth. Continue cooking and stirring for about four minutes to slightly thicken the caramel. Spread this caramel layer evenly over the filling in the pan. Refrigerate once more until firm.
- Add the icing: In a saucepan, again combine the milk chocolate chips, butterscotch chips, and peanut butter. Stir over low heat until melted and smooth to create the icing. Pour this warm icing over the caramel layer, spreading evenly. Refrigerate the entire confection for at least four hours, preferably overnight, to set completely.
- Cut and serve: About 20 minutes before serving, remove the candy from the refrigerator and allow it to sit at room temperature to soften slightly for easier cutting. Carefully lift the candy block out of the pan using the foil lining. Cut the block into 1-inch wide strips and then into squares. Serve and enjoy these rich, layered chocolate caramel candies.
Notes
- Line the pan with foil for easy removal and clean-up.
- Be sure to stir constantly when heating mixtures to avoid scorching.
- You can substitute salted peanuts with unsalted if preferred, but salted adds a nice contrast.
- Store candies in an airtight container in the refrigerator for up to two weeks.
- Allow candies to come to room temperature before serving for the best texture and flavor release.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
