"The belly rules the mind."--Spanish Proverb

Nutty-Nougat Caramel Bites Recipe

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This recipe for Nutty-Nougat Caramel Bites, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-1/4 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1-1/4 C. Butter, softened, divided
3/4 C. Brown Sugar, packed
1-1/4 C. Sugar, divided
3.4 oz. box Instant Butterscotch Pudding mix
2 Eggs, slightly beaten
2 tsp. Vanilla Extract, divided
11 oz. Butterscotch Chips, divided
1/4 C. Evaporated Milk
7 oz. jar Marshmallow Creme
1/2 C. Creamy Peanut Butter, divided
1-1/2 C. Salted Peanuts, coarsely chopped
14 oz. bag Caramels, unwrapped
1/4 C. Heavy Whipping Cream
1 C. Milk Chocolate Chips

Directions:
Directions:
Preheat oven to 350. Line a 17" x 22" x 1" baking pan with parchment paper.
Base:
Combine flour, baking soda and salt in a small bowl; set aside.
In a large bowl, beat 1 C. butter, brown sugar and 1/4 C. sugar until creamy. Add pudding mix, eggs and 1 tsp. vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1-1/3 C. butterscotch chips. Spread and pat dough evenly into prepared baking pan. Bake for 10-11 minutes, or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and drop pan (this creates a chewier cookie base). Cool completely in pan on wire rack.
Nougat Filling:
Melt 1/4 C. butter in saucepan over medium heat. Add 1 C. sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in marshmallow cream, 1/4 C. peanut butter and 1 tsp. vanilla extract. Add peanuts; stir well. Spread nougat mixture over base. Refrigerate for 15 minutes, or until set.
Caramel Layer:
Combine caramels and cream in a medium 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.
Icing:
Melt chocolate chips, 1/3 C. butterscotch chips and 1/4 C. peanut butter in medium microwave-safe bowl, uncovered on medium-high for 1 minute; stir. Chips may retain some of their original shape. If necessary, microwave at additional 10-15-second intervals; stirring just until chips are melted. Spread icing over caramel layer. Refrigerate at least 1 hour.

To serve: Let stand at room temperature for 5-10 minutes. Cut into 180 1-inch pieces. Store in airtight container in refrigerator.

Number Of Servings:
Number Of Servings:
180 Bites
Personal Notes:
Personal Notes:
This is a recipe for a crowd!

 

 

 

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