1 (14-ounce) package caramels, unwrapped
1/4 cup powdered sugar
1/4 cup coarsely chopped peanuts
1/4 cup peanut butter
36 (5-inch square) pieces waxed paper or taffy wrappers
Line 9-inch square baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.
Combine caramels and butter in 4-quart saucepan; cook over medium-low heat, stirring occasionally, 8-10 minutes or until caramels are melted and smooth. Remove from heat. Stir in all remaining ingredients; mix well.
Pour into prepared pan. Let stand 5-8 minutes or until cool enough to handle.
Turn mixture out onto cutting surface; cut into 36 squares. Roll each square into ball; wrap in waxed paper, twisting paper ends.
Store in refrigerator in container with tight-fitting lid up to 2 weeks.
- Work quickly when wrapping candies so mixture won’t harden.
- Lightly spray knife with no-stick cooking spray before cutting candies to prevent sticking.