Homemade Snickers Candy

I first came across this recipe about 10 years ago. It's time-intensive and a little expensive, but SO worth the effort. This cell-phone picture doesn't do it justice. I meant to take a picture BEFORE I ate most of it.
RECIPE

2 12 oz pkg milk chocolate chips
1 12 oz pgk butterscotch chips
1.5 cups creamy peanut butter
1/2 c butter/margarine
2 c sugar
1/2 c evaporated milk
3 c marshmallow creme (2 jars)
2 tsp vanilla
3 c. chopped, salted peanuts
1/2 c whipping cream
2 pkg caramels


Bottom:
1 c (6 oz) milk chocolate chips
1/4 c butterscotch chips
1/4 c creamy peanut butter

Filling:
1/4 c butter or margarine
1 c sugar
1/4 c evaporated milk
1 1/2 c marshmallow creme
1/4 c creamy peanut butter
1 tsp. vanilla extract
1 1/2 c chopped, salted peanuts

Caramel Layer:
1 pkg (14 oz) caramels
1/4 c whipping cream

Icing:
1 c (6 oz) milk chocolate chips
1/4 c butterscotch chips
1/4 c creamy peanut butter

Hints:
For top and bottom layer, start melting the butterscotch chips before
adding the chocolate and peanut butter b/c it takes longer to melt. Chop
peanuts before starting to make filling.

1) Combine the first three ingredients in a small saucepan, stir over low
heat until melted and smooth. Spread onto the bottom of a lightly greased
13x9 pan. Refrigerate until set.
2) For filling, melt butter in a heavy saucepan over med-high heat. Add
sugar and milk, bring to a boil; boil and stir for 5 minutes. Remove from
heat, stir in marshmallow creme, peanut butter and vanilla. Add peanuts.
Spread over 1st layer, refrigerate until set.
3) Combine caramels and cream in a saucepan; stir over low heat until
melted and smooth. Spread over filling; refrigerate until set.
4) In another saucepan, combine chips and peanut butter. Stir over low
heat until melted and smooth. Pour over the caramel layer.
Refrigerate at least 1 hour, cut in 1" squares, store in refrigerator.