• 36 caramels
  • 1/2 cup whipping cream
  • 2 tablespoons water
  • 1/2 cup peanuts 

Combine caramels, whipping cream, and water in top of double boiler (over simmering hot water), stirring constantly until caramels are melted and mixture is smooth. Remove from heat, but let mixture sit in double boiler for easier handling. Drizzle one-third of caramel filling evenly on bottom layer. Allow caramel filling to drizzle over the edges. Fit SaladShooter® with shredding cone and shred 1/3 of peanuts directly over the caramel topped cake. Position next layer and repeat process. Position final layer and top with caramel filling only. Allow caramel to cool before frosting.