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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.

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


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

Preheat oven to 350. Line a 17" x 22" x 1" baking pan with parchment paper.
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.
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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