Nutty-Nougat Caramel Bites Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Preheat oven to 350º. 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. |
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Number Of
Servings: |
Number Of
Servings:180 Bites |
Personal
Notes: |
Personal
Notes: This is a recipe for a crowd!
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