A wonderful Thanksgiving or Christmas treat! Originally submitted to ThanksgivingRecipe.com.

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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease one 13 x 9 inch pan.

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  • To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.

  • To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.

  • To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.

  • To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and 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.

Nutrition Facts

84.1 calories; 1.6 g protein; 10.3 g carbohydrates; 3.4 mg cholesterol; 44.4 mg sodium. Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2007
This is everyone's favorite! I have been asked for this recipe many many times. Everytime the holidays come around people start asking are you going to make that candy with the caramel and nougat in it? Truly better than a Snickers bar. And a tip: coat the inside of your 9x13 pan with a thin layer of non-stick cooking spray then freeze the bottom layer before adding the other layers. That will help it not to stick. Read More
(58)

Most helpful critical review

Rating: 3 stars
10/07/2006
WAYYYYY TOO SWEET!!!! I didn't have a problem taking the candy out of the pan however it is rather thin and messy. We had to eat it with a fork my girls who are big chocolate lovers didn't even finish their small piece. I won't be making this again but I would recommend that others try a graham cracker crust or something that allows this to be more manageable. Each layer tasted great as I was making it but all together is just too much for me. Read More
(7)
130 Ratings
  • 5 star values: 104
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/21/2007
This is everyone's favorite! I have been asked for this recipe many many times. Everytime the holidays come around people start asking are you going to make that candy with the caramel and nougat in it? Truly better than a Snickers bar. And a tip: coat the inside of your 9x13 pan with a thin layer of non-stick cooking spray then freeze the bottom layer before adding the other layers. That will help it not to stick. Read More
(58)
Rating: 5 stars
10/27/2003
I've made this recipe lots of times and although I would agree it is time consuming everyone loves it when I make it. Just one tip to shorten the time a little. I use the microwave to melt the chocolate layers and the caramel layer. Just check your chips after every 30 seconds (stirring each time you check). Do not overcook chocolate in the microwave! I hope this helps! Read More
(53)
Rating: 5 stars
02/14/2008
These are very yummy!!! Suggestion - let them warm up a little before you cut them because the chocolate top will crack and come off otherwise! Read More
(48)
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Rating: 5 stars
12/15/2007
Awesome!! After reading the other reviews I used a smaller pan it was an odd sized foil pan about 10x9 this make the layers a little thicker. I lined the pan in foil (just to give me something to lift it out with) and than a piece of waxed paper. When completed I just lifed it out and inverted it. The waxed paper pulled away really easier. I did cut it one piece at a time in 1 inch squares. They look and taste great. Read More
(48)
Rating: 4 stars
11/27/2002
The candy was delicious but a bit messy. Since it must be kept refridgerated if it was not consumed immediately the caramel would begin to melt if at room temperature for more then 5 minutes. I will make again for a party at home but not to take to work school etc due to the gooey-ness. Read More
(43)
Rating: 4 stars
02/06/2007
I enjoyed this. As far as getting the bottom layer up I found that leaving it out of the fridge at room temp for 20 minutes helped. I also wish the chocolate layers were a bit thicker. The caramel oozed out a lot when left out to serve at my gathering. Maybe next time I won't use quite as much of the whipping cream then it will be thicker and hold its shape. Overall it was good. Read More
(43)
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Rating: 5 stars
12/14/2008
This was soooo yummy! Everyone loved them. The only thing I have to disagree with is that it doesn't really taste like Snickers. But it's its own fantastic taste! I skipped the spray and used parchment paper instead. Just take the whole batch out of the pan flip upside down and peel the paper off. I followed the recipe exaclty. It's a lot of steps and a bit time consuming but it's so worth it and got rave reviews. Definitely a keeper. Read More
(37)
Rating: 5 stars
09/29/2009
These are AMAZING! i think "heaven bars" or "everything bars" are more suitable names. This is one of the best desserts i've ever made and trust me i've made a lot. For the caramel layer i suggest making homemade caramel- it's wayyyy better than store-bought. to do this mix: 1 cup graham cracker crumbs (i don't think they're required though) 3/4 cup brown sugar 1/2 cup white sugar 1/3 cup milk 1/2 cup butter in a saucepan and boil for 5 minutes. Pour that on the filling and refridgerate then do the top layer. Read More
(31)
Rating: 5 stars
08/19/2010
Thank you Stephanie for the wonderful recipe! I made it and entered it in a Cooking Contest at my Parks & Recreation Department and won a "Gold Medal" with it. I did follow some of the suggestions from all of the wonderful cooks out there and I had no problems with it at all. I did line my pan with parchment paper and totally chilled each layer before adding the next. Another tip I followed was to allow the top layer to chill for a bit and then I scored it with a very sharp knife. I scored it into 1x1 inch squares and when it was totally chilled I had no trouble cutting it. I did remove it from the pan in one big piece using the parchment paper and then cut it. I also heated my knife under hot water and cleaned it often. I wanted perfectly cut pieces for the contest. The recipe and the hints did not disappoint. One 13x9 pan makes a ton and it will be a wonderful addition to my Christmas Goodies I pass out to friends and familly. Thanks again! Read More
(24)
Rating: 3 stars
10/07/2006
WAYYYYY TOO SWEET!!!! I didn't have a problem taking the candy out of the pan however it is rather thin and messy. We had to eat it with a fork my girls who are big chocolate lovers didn't even finish their small piece. I won't be making this again but I would recommend that others try a graham cracker crust or something that allows this to be more manageable. Each layer tasted great as I was making it but all together is just too much for me. Read More
(7)