1 C milk chocolate chips

¼ C butterscotch chips

1 C sugar

¼ C butter

¼ C milk

¼ C peanut butter

1 C marshmallow cream

1 t vanilla

1-2 C peanuts

40 caramels

2 T water

1 C chocolate chips

¼ C butterscotch chips

¼ C peanut putter

Melt the first set of chips until smooth and spread in a foiled 9x13 pan.  Cool.  Boil the sugar, butter and milk for 5 minutes.  Add the peanut butter, fluff, and vanilla.  Stir until smooth and pout over chocolate base.  Sprinkle with peanuts.  Melt the caramels with the water and pour on top of peanuts.  Again, melt the next batch of chips, stir in the p.b., and spread on top of everything.  Chill until set, cut, serve.  Wrap tightly and freeze if you want to save some for later.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.