Chocolate Commotion Bars

When my friends and I get together there is never a dull moment!  My group of friends in Ohio have a patio party twice a year, once in the summer (where we actually party on the patio) and once around Christmas where we party inside.  This past Christmas we held our first annual Christmas Patio Party Dinner and my contribution was Chocolate Commotion Bars.  I felt these were appropriate since it's always loud, drinks flow freely and are often invented on the spot (hello grasshopper's , lawnmower's,  whoo whoo's and chocolate wow's).
I had made these for a friend's going away party the week before and decided that I needed to change some things.  I personally thought there was too much peanut butter, so I changed the amount and the result was perfect!  Super sweet, gooey and mouth watering, they were a huge hit!  I will warn you, the cooking is super quick, but it needs to cool in between or else you end up with a mess.  Follow the instructions and it ends up as beautiful as the picture. 

Chocolate Commotion Bars

Cooking spray
3 cups semi-sweet chocolate chips, divided
3/4 cup butter, divided
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1/2 cup heavy cream, divided
1 1/2 cups marshmallow cream
1/2 cup creamy peanut butter
1 1/2 cups salted peanuts, finely chopped
1 (14 oz.) package caramels, unwrapped or the new caramel bits
1/4 cup butterscotch chips


Heat oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
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.
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. Spread evenly over baked layer. Cool.
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.
Combine 1 cup chocolate chips, butterscotch chips, chopped peanuts 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.

These are hard to cut, but oh so good! 
Refrigerate any leftovers or they slide and don't look as pretty.

Original Recipe:   http://www.eaglebrand.com/recipes/details/?RecipeId=4461&categoryIndex=9