1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine 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 or margarine
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow Cr?e
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

Melt butter in a heavy saucepan over medium-high heat; stir in the Marshmallow Cr?e, 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 milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

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 about 8 dozen.