Name: Chocolate Caramel Commotion Bars
Prep time: 45 min
Cook time: 45 min
Yield: 36
Ingredients: Crisco® Original No-Stick Cooking Spray - 1 serving; Semi-sweet chocolate chips, divided - 3 cups; Butter, divided - ¾ cup; EAGLE BRAND® Sweetened Condensed Milk - 1 (14 ounce) can; Vanilla extract - 1 teaspoon; Pillsbury BEST® All Purpose Flour - 2 cups; Sugar - 1 cup; Heavy cream, divided - ½ cup; Marshmallow cream - 1 ½ cups; Jif® Creamy Peanut Butter, divided - 1 cup; Salted peanuts, finely chopped - 1 ½ cups; Caramels, unwrapped - 1 (14 ounce) package; Butterscotch chips - ¼ cup

Ingredients for - Chocolate Caramel Commotion Bars

1. Crisco® Original No-Stick Cooking Spray 1 serving

2. Semi-sweet chocolate chips, divided 3 cups

3. Butter, divided ¾ cup

4. EAGLE BRAND® Sweetened Condensed Milk 1 (14 ounce) can

5. Vanilla extract 1 teaspoon

6. Pillsbury BEST® All Purpose Flour 2 cups

7. Sugar 1 cup

8. Heavy cream, divided ½ cup

9. Marshmallow cream 1 ½ cups

10. Jif® Creamy Peanut Butter, divided 1 cup

11. Salted peanuts, finely chopped 1 ½ cups

12. Caramels, unwrapped 1 (14 ounce) package

13. Butterscotch chips ¼ cup

How to cook deliciously - Chocolate Caramel Commotion Bars

1 . Stage

Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.

2 . Stage

Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.

3 . Stage

Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.

4 . Stage

Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.

5 . Stage

Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.