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    Nutty Nougat Caramel Bars


    Source of Recipe


    internet

    List of Ingredients




    COOKIE BASE:
    2 1/4 cups all-purpose flour
    1 tsp. baking soda
    1 tsp. salt
    1 cup butter or margarine, softened
    3/4 cup brown sugar
    1/4 cup sugar
    1 pkg. (3.4 oz.) instant butterscotch pudding mix
    2 eggs, lightly beaten
    1 tsp. vanilla extract
    1 1/3 cups NESTLE TOLL HOUSE Butterscotch Flavored Morsels

    NOUGAT FILLING:
    1/4 cup butter or margarine
    1 cup sugar
    1/4 cup evaporated milk
    1 jar (7 oz.) marshmallow creme
    1/4 cup creamy peanut butter
    1 tsp. vanilla extract
    1 1/2 cups (about 8 oz.) coarsely chopped salted peanuts

    CARAMEL LAYER:
    1 pkg. (14 oz.) caramels
    1/4 cup whipping cream

    ICING:
    1 cup NESTLE TOLL HOUSE Milk Chocolate Morsels
    1 cup NESTLE TOLL HOUSE Butterscotch Flavored Morsels
    1/4 cup creamy peanut butter

    Recipe



    For cookie base: In a small bowl, combine flour, baking soda and salt. Beat butter, brown sugar and sugar in a large mixing bowl until creamy. Add pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture. Stir in butterscotch morsels. Spread and pat dough evenly into parchment paper-lined 17"x11"x1" baking pan. Bake at 350 degrees for 10-11 minutes or until light golden brown. Carefully hold pan 2-3" above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.

    For nougat filling: Melt butter in a medium saucepan over medium heat. Add sugar and evaporated milk; stir. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallow creme, peanut butter and vanilla. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.

    For caramel layer: Combine caramels and cream in a medium saucepan. Cook over low heat, stirring cnstantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.

    For icing: Melt milk chocolate morsels, butterscotch morsels and peanut butter in a medium microwave-safe bowl on medium-high 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. To serve, let stand at room temperature for 5-10 minutes. Cut into 1" pieces. Store in airtight container in refrigerator. Yield: 15 dozen pieces

 

 

 

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