Snickers Fudge Bottom Layer 1 cup (6 ounces) milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine the ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 X 9-inch pan. Refrigerate until set. Filling 1/4 cup butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups Marshmallow Crème 1/4 cup peanut butter 1 teaspoon vanilla extract 1 1/2 cups chopped salted peanuts Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min.  Remove from heat; stir in the Marshmallow Crème, peanut butter and vanilla extract.  Add peanuts.  Spread over first layer.  Refrigerate until set. Caramel Layer 1 (14 ounce) package caramels 1/4 cup whipping cream Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing 1 cup (6 ounce) milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter In a saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Yields 8 dozen.