Chocolate-Caramel Layered Dessert

3 cups semi-sweet chocolate chips (divided)

3/4 cup butter (divided)

1 (14 ounce can) Eagle Brand

1 teaspoon vanilla

2 cups flour

1 cup sugar

1/2 cup whipping cream (divided)

1 1/2 cup marshmallow cream

1 cup creamy peanut butter (divided)

1 1/2 cup salted peanuts, finely chopped

14 ounces unwrapped caramels

1/4 cup butterscotch chips

Preheat oven to 350 degrees. Spray 9" x 13" pan with PAM.

Melt 2 cups choloate chips in large saucepan over LOW heat, stirring until smooth. Remove from heat. Add Eagle Brand and vanilla. Stir in flour. Spread in prepared pan. Bake for 12-15 minutes or until set. Cool.

Melt 1/4 cup butter in medium saucepan over MEDIUM-HIGH heat. Boil for 5 minutes. Stir in sugar and 1/4 cup cream, 1/4 cup peanut butter and cream and peanuts. Stir in the caramels. Pour over bottom layer that has cooled. Cool until set.

Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over LOW heat until melted. Spread over caramel layer. Chill for 30 minutes or until set.

VLE-B