Billion Dollar Bar

Ingredients

Bottom Chocolate Layer

• 1/3 cup peanut butter
• 1/3 cup butterscotch chips
• 1 cup milk chocolate chips (or half semi-sweet)

Nougat Layer

• 1 to 1/2 cups chopped salted peanuts (optional)
• 1/3 cup peanut butter
• 1 to 1/2 cups marshmallow creme
• 1/4 cup evaporated milk
• 1/4 cup light brown sugar
• 3/4 cup sugar
• 4 tablespoons butter

Caramel Layer

• 1 tablespoon butter
• 1/4 cup cream
• 1 (14-ounce package) caramel candy

Top Chocolate Layer

• 1/3 cup creamy peanut butter
• 1/3 cup butterscotch chips
• 1 cup milk chocolate chips (or half semi-sweet)

Instructions

Bottom Chocolate Layer

1. Spread mixture and place in the refrigerator for 30 minutes.
2. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan.
3. Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly.

Nougat Layer

4. Place in the refrigerator for 15 - 30 minutes.
5. If you use peanuts, scatter across the top.
6. Pour over the bottom layer and gently spread mixture.
7. Remove from the heat and add marshmallow creme and peanut butter.
8. Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring.

Caramel Layer

9. Place in the refrigerator for 15 - 30 minutes.
10. Pour in the pan and quickly spread over nougat layer.
11. Place over low heat and stir until the mixture has completely melted and is smooth.
12. Place the unwrapped caramel candy, butter, and cream in a medium saucepan.

Top Chocolate Layer

13. Store in an air-tight container.
14. Place in the refrigerator for at least 1 hour before cutting into squares.
15. Pour over the caramel layer and spread.
16. Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently.

Notes