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Nutty Nougat Caramel Bites Recipe

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This recipe for Nutty Nougat Caramel Bites, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adrienne Burtchett
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cookie Base:
2 1/4 c. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1 c. Butter, softened
3/4 c. packed Brown Sugar
1/4 c. granulated Sugar
1 (3.4-ounce) pkg. Butterscotch Instant Pudding
2 large Eggs, slightly beaten
1 tsp. Vanilla Extract
1 1/3 c. Butterscotch Morsels
Nougat Filling:
1/4 c. Butter
1 c. granulated Sugar
1/4 c. Evaporated Milk
1 (7-ounce) jar Marshmallow Creme
1/4 c. creamy Peanut Butter
1 tsp. Vanilla Extract
1 1/2 c. Salted Peanuts, coarsely chopped
Caramel Layer:
1 (14-oz.) pkg. soft Caramels
1/4 c. Heavy Whipping Cream
Icing:
1 c. Milk Chocolate Morsels
1/3 c. Butterscotch Morsels
1/4 c. creamy Peanut Butter

Directions:
Directions:
Cookie Base: Preheat oven to 350°F. Line 17 x 11 x 1-inch baking pan with parchment paper. 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; mix well. Gradually beat in Flour mixture. Stir in 1 1/3 cups Butterscotch morsels. Spread and pat dough evenly into prepared baking pan. 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. 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. 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. Caramel Layer: combine Caramels and Heavy 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. Icing: Melt Milk Chocolate Morsels, 1/3 cup Butterscotch Morsels and Peanut Butter in medium, microwave-safe bowl on medium-high (70%) 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. To Serve, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.

Number Of Servings:
Number Of Servings:
Makes 15 dozen pieces
Preparation Time:
Preparation Time:
1 Hour or More
Personal Notes:
Personal Notes:
This took me 3 hours the first time. I got this recipe off the internet so thank you Nestlé®. Everyone loves this candy and I honestly hate to make it but have been for years. They are very good.

 

 

 

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