- 4 bags of Western Family Semi-sweet Chocolate Chips
- 1 13oz bag of Caramel
- 3 cups of dry roasted peanuts
- 1 bag Marshmallows or 1 jar marshmallow creme
- Melt the chocolate chips. I like to use a double boiler but my wife prefers to microwave for 30 seconds at a time, stirring in between.
- In another container, unwrap caramel and melt in a similar manner.
- Line a 13×9″ casserole dish or cake pan with wax paper.
- Use half of the melted chocolate to cover the bottom and sides of the pan.
- Lay down enough peanuts to fully cover the chocolate in a single layer.
- Cover the chips with a layer of the melted caramel.
- Lay down a layer of marshmallow cream followed by another layer of peanuts.
- Top it all off with your last layer of melted chocolate.
- Chill until the chocolate is solid.
- Set out at room temperature until the chocolate is warm enough to cut easily
- Remove from pan and wax paper and cut into 1 inch squares.
- Store and eat at room temperature.
- If you don’t have enough caramel, you can stretch it a little by adding melted marshmallows and mixing well.
- Make sure your wax paper is all coated with chocolate. The chocolate will separate from the wax paper easily. The caramel and marshmallow will not.