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Layered Chocolate Caramel Candy recipe

Layered Chocolate Caramel Candy.

A finalist of the 2002/2003 Better Homesand Garden’s & Nestl Toll House “Share the VeryBest Recipe” contest is Kori Hall of Kansas City, MO withher prize winning caramel candy. This recipe features milk chocolateand butterscotch morsels melted with peanut butter and toppedwith a marshmallow and caramel layer.

Recipe: Layered ChocolateCaramel Candy

Chocolate Layer:
1 3/4 cups (11.5 ounce package) NESTL ® TOLL HOUSE®Milk Chocolate Morsels – divided use
1/2 cup NESTL ® TOLL HOUSE® Butterscotch FlavoredMorsels – divided use
3/4 cup creamy peanut butter – divided use
Marshmallow Layer:
1/4 cup (1/2 stick) butter
1 cup granulated sugar
1/4 cup NESTL ® CARNATION® Evaporated Milk
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
1 1/2 cups lightly salted peanuts, coarsely chopped
Caramel Layer:
1 (14-ounce) package vanilla caramels
1/4 cup heavy whipping cream

  • Line 13 x 9-inch baking pan with foil;grease foil with butter.
  • For Chocolate Layer: Heat 1 cup milk chocolatemorsels, 1/4 cup butterscotch morsels and 1/4 cup peanut butterin small saucepan over low heat, stirring frequently, until melted.Spread chocolate mixture over bottom of prepared baking pan;cover. Refrigerate for 20 minutes or until set.
  • For Marshmallow Layer: Melt butter inheavy-duty saucepan over medium heat. Add sugar and evaporatedmilk; heat to a boil. Cook, stirring occasionally, until sugaris dissolved. Reduce heat until mixture comes just to a boil.Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallowcreme, 1/4 cup peanut butter and vanilla extract. Stir in peanuts.Carefully spoon marshmallow layer over chocolate layer; cover.Refrigerate for 20 minutes or until set.
  • For Caramel Layer: Heat caramels and creamin medium saucepan over low heat, stirring frequently, untilcaramels are melted and mixture is smooth. Spread caramel mixtureover marshmallow layer; cover. Refrigerate for 15 to 30 minutesor until set.
  • For Topping: Heat remaining morsels andremaining peanut butter in small saucepan over low heat, stirringfrequently, until mixture is smooth. Spread over caramel layer.Refrigerate for at least 2 hours or overnight.
  • Use foil to lift candy from baking pan;remove foil. Cut into 1-inch pieces. Store in airtight containerin refrigerator for up to 1 week.

    Makes 108 pieces.

    Estimated Times
    Preparation Time: 25 mins
    Cooking Time:
    Cooling Time: 3 hrs refrigerating

    Nutritonal Information Per Serving (1/108of recipe): Calories: 80 Calories from Fat: 35 Total Fat: 4 gSaturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 35 mg Carbohydrates:10 g Dietary Fiber: 0 g Sugars: 8 g Protein: 1 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Layers are made with confectioners sugar and corn syrup topped with melted caramels and peanuts, then chilled, cut into bars and dipped in milk chocolate.

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