Ingredients
- CHOCOLATE TOP AND BOTTOM
- 12 oz. chocolate chips, divided
- 11 oz. butterscotch chips, divided
- 1 cup peanut butter, divided
- 3 cup cocoa pebbles, divided
- NOUGAT
- 1/4 cup unsalted butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 7 oz. marshmallow creme
- 1/4 cup peanut butter
- 1-1/2 cup roasted, lightly salted peanuts, chopped
- 1 tsp. vanilla
- CARAMEL
- 11 oz. bag Kraft caramels
- 1/4 cup evaporated milk
Preparation
Step 1
BOTTOM LAYER:
Spray a 9x13 pan with cooking spray and line with parchment paper. Set aside.
Combine half the chips and peanut butter in a large bowl. Microwave on high in 30 second intervals, stirring in between until the chips are fully melted and smooth.
Stir in cocoa pebbles until fully coated. Pour mixture into prepared baking dish.
Refrigerate until firm, about 15 minutes.
NOUGAT
In a small saucepan combine butter, sugar and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
Bring mixture to a boil and cook for 5 minutes, stirring frequently. Remove from the heat.
Stir in the marshmallow creme until completely combined. Stir in peanut butter and vanilla until combined. Fold in peanuts.
Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
CARAMEL LAYER:
Combine caramels and evaporated milk in a bowl and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
Spread caramel on top of the chilled nougat layer. Refrigerate 15 minutes.
CRUNCHY TOP LAYER
Repeat the bottom layer. Combine the remaining chips and peanut butter in a bowl.
Microwave on high heat in 30 second intervals until fully smooth.
Stir in cocoa pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
Refrigerate until firm about 30 minutes. Bars should be refrigerated until ready to serve.