Billion Dollar Bars - Guest Post from Libby from TwirlandTaste

Please join me in welcoming Libby from TwirlandTaste to Addicted to Recipes today!

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After a life as political and charity fundraiser and working in our family lawn, industrial and farm equipment business, I'm writing my second book. It's a book about entertaining, cooking and twirling with a focus on my native Tennessee.  Twirling is living life to the exponential! I adore pearls, champagne, homemade sweet pickle spears, caramel cake, fascinating people, and all God’s creatures, great and small. I’m honored to host the TwirlandTaste blog and through it have met so many wonderful cooks and interesting people from across the country. Please join us on PINTERST and Facebook if you’re so inclined. My sous chef and editor, Senator who is a white lab always by my side, and I always love hearing from you. We wish you a very Merry Christmas and hope you enjoy this sweet holiday treat that could even put a smile on old Scrooge’s face.

TwirlandTaste Billion Dollar Bars

 

Bottom Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup peanut butter

Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring consistently. 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. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugar and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer.  Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
NOTE: I usually substitute peanut butter chips for the butterscotch in the top layer or half them in both layers. It’s up to you and insanely delicious either way.