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.