Nutty Nougat Caramel Bites Recipe

Ingredients <br>- COOKIE BASE: <br>- 2 1/4 cups all-purpose flour <br>- 1 teaspoon baking soda <br>- 1 teaspoon salt <br>- 1 cup butter, softened <br>- 3/4 cup packed brown sugar <br>- 1/4 cup granulated sugar <br>- 1 (3.4 ounce) package butterscotch-flavored instant pudding mix <br>- 2 large egg, lightly beaten <br>- 1 teaspoon vanilla extract <br>- 1 1/3 cups NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels <br>- NOUGAT FILLING: <br>- 1/4 cup butter <br>- 1 cup granulated sugar <br>- 1/4 cup NESTLE® CARNATION® Evaporated Milk <br>- 1 (7 ounce) jar marshmallow creme <br>- 1/4 cup creamy peanut butter <br>- 1 teaspoon vanilla extract <br>- 1 1/2 cups coarsely chopped salted peanuts <br>- CARAMEL LAYER: <br>- 1 (14 ounce) package caramels, unwrapped <br>- 1/4 cup heavy whipping cream <br>- ICING: <br>- 1 cup NESTLE® TOLL HOUSE® Milk Chocolate Morsels <br>- 1/3 cup NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels <br>- 1/4 cup creamy peanut butter <br><p></p>Directions <br>step 1: FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper. <br>step 2: COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan. <br>step 3: BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack. <br>step 4: FOR NOUGAT FILLING: MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat. <br>step 5: STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set. <br>step 6: FOR CARAMEL LAYER: COMBINE caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set. <br>step 7: FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour. <br>step 8: TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator. <br>

Ingredients
- COOKIE BASE:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 ounce) package butterscotch-flavored instant pudding mix
- 2 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/3 cups NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
- NOUGAT FILLING:
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup NESTLE® CARNATION® Evaporated Milk
- 1 (7 ounce) jar marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely chopped salted peanuts
- CARAMEL LAYER:
- 1 (14 ounce) package caramels, unwrapped
- 1/4 cup heavy whipping cream
- ICING:
- 1 cup NESTLE® TOLL HOUSE® Milk Chocolate Morsels
- 1/3 cup NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
- 1/4 cup creamy peanut butter

Directions
step 1: FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper.
step 2: COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
step 3: BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
step 4: FOR NOUGAT FILLING: MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
step 5: STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
step 6: FOR CARAMEL LAYER: COMBINE caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
step 7: FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
step 8: TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.

Mastodon Share