INGREDIENTS:
For first layer:
1 cup
milk chocolate chips 1/4 cup
caramel chips 1/4 cup
peanut butter For second layer:
4 tablespoons butter
1 cup
caster sugar 1/4 cup
condensed milk 1 1/2 cup
marshmallows 1/4 cup
peanut butter 1 teaspoon
vanilla 1 1/2 cup chopped salted peanuts
Third layer:
14 oz caramel cubes
1/4 cup heavy cream
Fourth layer:
1 bar of milk chocolate
1/4 cup caramel
1/4 cup creamy peanut butter
HOW TO USE:
First layer:
1 bar milk chocolate
1/4 cup caramel
1/4 cup
peanut butter For second layer:
4 tablespoons butter
1 cup granulated sugar
powder 1 /4 cup condensed milk
1 1/2 cup
marshmallow cream 1/4 cup
peanut butter 1 teaspoon vanilla
1 1/2 cup
Chopped, salted peanuts for third layer:
14 oz caramel cubes
1/4 cup cream
For fourth layer:
1 cup milk chocolate chips
1/4 cup caramel chips
1/4 cup peanut butter
INSTRUCTIONS FOR USE:
First layer:
Lightly grease a 9×13 skillet with cooking spray.
In a small saucepan over medium-high heat, melt the milk chocolate chips, peanut butter, and caramel chips and stir until smooth.
Place this mixture in a buttered skillet, spread evenly with a spatula, and refrigerate until set.
Second Layer:
Melt the butter in a saucepan over medium heat. Add
sugar and condensed milk and bring to the boil.Cook
for 5 minutes, stirring constantly.
Remove the pan from the heat and quickly add the marshmallows, peanut butter and vanilla. Stir in
peanuts and spread this layer evenly over the set chocolate layer in the pan.
Refrigerate until this layer sets.
Third layer:
Melt
caramel cubes and cream over low heat until smooth.
Pour this caramel layer over the peanut layer in the pan and refrigerate until set.
Fourth Layer:
Repeat the process for the first layer and melt the milk chocolate chips, caramel chips and peanut butter over low heat until smooth.
Pour this last layer over the hardened caramel layer.
Allow the layer to cool for at least an hour before cutting into squares. Enjoy these Layered Hazelnut Chocolate Squares!
