For the first layer
3/4 cup milk chocolate chips 1/2 cup semi-sweet chocolate chips
For the second layer
4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 2 7oz. jars marshmallow creme 8 Tbs. malted chocolate milk powder 1 teaspoon vanilla
For the third layer
14 ounce package caramel cubes 1/4 cup heavy cream
For the fourth layer
1 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips
To make the first layer In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Pour the mixture into a parchment paper lined 13 x 9” baking pan. Use a spatula to spread the mixture to an even layer and place in the refrigerator until set.
To make the second layer In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, chocolate malt powder and vanilla. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
To make the third layer Place the unwrapped caramel cubes and heavy cream 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 to an even layer with an off-set spatula. Place in the refrigerator until set.
Once all layers are set, cut into bite-size pieces, similar to size you’d find at the grocery store. Set aside.
To make the fourth layer In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Leave chocolate in bowl, and hand dip each candy piece, top-side down. Use the edge of the bowl to scrape off excess chocolate. Put on parchment paper and refrigerate until set.