Home made Baby Ruth

1/4 cup milk or cream 25 caramels - or make your own! 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 1 1/2 teaspoons water 2 cups cocktail peanuts 12 ounces milk chocolate chips 2 ounces butterscotch chips In a small saucepan, combine the milk, 5 of the caramels, the corn syrup, butter, vanilla, and salt over low heat. Stir continuously until the caramel is completely melted. When the mixture is smooth, add 3/4 cup of the powdered sugar and stir. Bring the mixture up to 230F, stirring often. Use a candy thermometer to check your progress. When mixture has reached 230F, remove from the heat. Whisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken.Melt the remaining 20 caramels with 1 1/2 teaspoons of water in a small saucepan over low heat. Stir until the caramels are completely melted.Pour the caramel layer over the nougat layer. Mash as much of the peanuts into the caramel layer as you can before it sets up.Melt the chocolate and butterscotch chips together, either in a double boiler or microwave on medium power in 20-second bursts. Pour a layer over the peanuts. You'll use the rest of the chocolate to dip the sides and bottom of the bars later.Place in refrigerator to chill until completely set.Cut the bars into whatever size pieces you want. This pan made 6 regular sized candy bars.Re-heat remaining chocolate and dip sides and bottoms of candy bars.