Chocolate Caramel Candy

Chocolate Caramel Candy


"A wonderful Thanksgiving or Christmas treat!"


1 h 50 m servings 168 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Lightly grease one 13x9 inch pan.
  2. To Make Base: Combine the first three ingredients (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.
  3. 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.
  4. 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.
  5. To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup 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.
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  1. 31 Ratings


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 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 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 c...

Yummy! It is a lot of work but it is worth all of it. Next time I make it though I am going to cut back on the peanut butter.

This is an outstanding recipe. I was able to make the bottom layer and the top layer by melting in the microwave for several minutes on defrost. This candy makes everyone rave and ask for you...

This dessert was soooo good!!! Everyone loved it and asked for the recipie. I loved it myself. This stuff is very rich so make sure you cut the peices very small. This will definitely be somethi...

OH MY GOD. No one could stop eating this stuff! I've resigned myself to only making it once a year around the holidays so I have the rest of the year to lose the weight I gain by eating half the...

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 ...

We lined the greased pan with some plastic wrap (Saran type product). It was then very easy to gently lift the entire candy out of the pan. I placed it on a larger cookie sheet so it was easier ...