Loving Some Hating on Milk Chocolate

 

I have a love – hate relationship with Milk Chocolate.  Reasons to love it?  Um…. Thinking…. Still thinking… let’s go with the hate.  It won’t melt.  These bars have a chocolate layer on the top and bottom, do you think I could get those chips to melt down?  Heck no.  I tried the microwave for the bottom layer.  Came SO close to scorching the dang things.   Then the top layer a double boiler – let that sucker boil for a LONG time – no dice.  Next time?  Semi Sweet Chips… that’s what everyone gets.  Back to the love?  You may love these bars.  Andy proclaimed them good – but rich so each small pieces.  I can get behind that endorsement.
Today is the New Year – Happy New Year!!  We are a tad behind and celebrating Christmas with Andy’s family – these bars are going to the party.  Here’s hoping they are loved and I bring back an empty container to fill with some other goodies.

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
7 oz marshmallow fluff
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 fluff 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 evaporated milk
1 tablespoon butter
Place the unwrapped caramel candy, butter, and milk 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.