Absolutely Amazing Homemade Snickers!

Ok, so amazing doesn't even come close to describing how good these homemade snickers are. My family used to make them often years ago but unfortunately the recipe was lost! I came across Lynns Kitchen the other day and lo and behold she had a recipe for homemade snickers! I think it's the same recipe that I used to use and even if it's different, it doesn't matter because these candies are soooo good! So good that the day I made them I ate about 13, no joke. Yes I know it's a little embarrassing but once you make these you will know why I just couldn't stop at one, two, or three. They are a little time consuming but very easy. And to top it all off, you will be left with many spoons to lick! Hope you have a chance to make these and let me know what you think!

The first layer of chocolate...

Hubby caught me sneaking a lick...or two

Now for the yummy nougat layer

Taking 5 while the nougat layer hardens in the fridge...see what
I mean about having alot of spoons to lick?

Now for the caramel layer...

Tada! The final product with the last layer of chocolate.
Looking at these is making me want to make them again!

Ingredients:
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup Creamy Peanut Butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts (I just put a cup in but next time will put in more)
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.

For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

This recipe is adapted from Taste of Home