In a small saucepan, melt 1 cup dark chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter together until smooth; stir frequently.
Pour chocolate mixture into the bottom of a 9x13 inch baking dish that has been lined with foil. Chill until set.
In a medium saucepan, melt the butter. Add in the sugar and evaporated milk. Boil for 5 minutes while stirring constantly.
Remove the pan from the heat and stir in 1/4 cup creamy peanut butter, vanilla, and marshmallow cream.
Stir in coarsely chopped peanuts; it's best if these are salty.
Spread the peanut mixture over the chocolate layer in the pan. Chill for 1 hour, or until set.
When center layer is set, place the unwrapped caramels in a microwave safe bowl, add the whipping cream, and heat for 30-second intervals until caramels are melted and the mixture is smooth.
Spread the caramel layer over the filling. Chill for 30 minutes.
In a small saucepan, combine 1 cup dark chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter and heat until melted and well combined, stirring frequently.
Pour the chocolate layer over the caramel layer.
Refrigerate fudge for at least 1 hour before slicing.
Notes
Fudge makes an excellent gift (provided there are no nut allergies). Store fudge in the refrigerator for up to 35 days.