Chocolate Caramel Commotion Bars recipe

Source: Eagle Brand Cookie Bar Bonanza 1st Place, Steele County Fair, Mary Ellen Wingen

Bottom Layer:
2 cups semisweet chocolate chips
1/2 cup butter
1 (14 ounce) can Borden Sweetened Condensed Milk
1 teaspoon vanilla extract
2 cups all-purpose flour

Heat oven to 350 degrees.

Melt chips and butter. Stir until smooth. Remove from heat. Add Borden Sweetened condensed milk and vanilla extract. Stir in flour. Spread in lightly greased 9 x 13-inch pan. Bake 12-15 minutes until set. Cool. Make filling.

Filling:
1/4 cup butter
1 cup granulated sugar
1/4 cup whipping cream
1 1/2 cups Marshmallow Creme
1/4 cup peanut butter
1 1/2 cups salted peanuts, finely chopped

Melt butter over medium high heat. Add sugar and whipping cream. Boil for 5 minutes. Remove from heat. Stir in Marshmallow Creme, peanut butter and peanuts. Spread over bottom layer. Cool.

Caramel Layer:
1 package caramels
1/4 cup whipping cream

Melt caramels and whipping cream over low heat until caramels are melted. Spread over filling layer. Cool until set.

Chocolate Glaze:
1 cups semisweet chocolate chips
1/4 cup butterscotch chips
3/4 cup peanut butter

Melt all ingredients together. Spread over caramel layer. Refrigerate until set.