Place the chocolate chips, butterscotch or peanut butter chips and half of the peanut butter into a microwave safe bowl.
Microwave on 30 second intervals until all melted.
SECOND STEP:
One melted, pour half into the prepared pan and smooth it out.
Place the pan into the refrigerator while you make the next layer
THIRD STEP:
In a saucepan over medium heat, place the butter, sugar and the evaporated milk together and simmer until the sugar is dissolved and the butter is melted.
Bring mix to a boil
After 5 minutes, remove from the heat and stir in the marshmallow cream and the remaining peanut butter and the chopped peanuts
FOURTH STEP:
Spread this over the chocolate fudge layer, spreading it evenly.
Return the pan to the refrigerator and let the peanut layer set
Unwrap the caramels and place them into a microwave safe bowl add 1 tbsp water
FIFTH STEP:
If needed, add another tbsp of water to help the caramels melt, only add small amounts of water, or the caramel will ooze out of the fudge
If the remainder of the chocolate and peanut butter mix has hardened, place it in the microwave for a short time to soften it.
Once softened slightly, pour over the caramel mixture and spread smoothly
SIXTH STEP:
Place the pan back into the refrigerator to set
Once set, remove from the pan using the foil
Cut into 1 inch squares, and place into mini muffin papers
Enjoy!
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