First layer: In saucepan, melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter. Pour into lightly greased 9x13-inch pan. Refrigerate until set. Second layer: Melt butter, then add granulated sugar and evaporated milk and bring to a boil. Cook for 5 minutes, stirring constantly. Remove from heat and quickly add marshmallow crème, 1/4 cup peanut butter, vanilla and chopped peanuts. Pour into pan and refrigerate until set. Third layer: Melt caramels and heavy cream over low heat until smooth. Pour into pan and refrigerate until set. Fourth layer: Repeat first layer directions, pour into pan and refrigerate at least 1 hour before cutting.