Nutty Nougat Caramel Bites

By critty

Ingredients

• for the cookie base:
• 1 c + 1 Tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 c ( 1 stick ) unsalted butter
• 1/4 c + 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1/2 pkg butterscotch pudding mix ( about 1,5 oz. )
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 c + 1 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch flavored morsels
• for the nougat:
• 2 Tbsp unsalted butter
• 1/2 c granulated sugar
• 2 Tbsp NESTLÉ® CARNATION Evaporated Milk
• 1/2 jar ( 3,5 oz. ) marshmallow fluff
• 2 Tbsp creamy peanut butter
• 1/2 tsp vanilla extract
• 1/2 c + 1 Tbsp peanuts, chopped ( optional, I skipped this )
• for the caramel layer:
• 1/2 pkg caramels ( 7 oz. )
• 2 Tbsp heavy cream
• for the homemade caramel sauce:
• 1 c packed light brown sugar
• 1/2 c unsalted butter
• 1/4 c whipping cream
• for the frosting:
• 1/2 c NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 2 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 2 Tbsp creamy peanut butter

Details

Servings 64
Preparation time 15mins
Cooking time 155mins
Adapted from crunchycreamysweet.com

Preparation

Step 1

Line 8" square baking dish with aluminum foil. Spray with cooking spray. Set aside.
Preheat oven to 350 degrees F.
In a small mixing bowl, whisk together flour, baking soda and salt. In a large mixing bowl of a stand mixer, beat together butter and both sugars until creamy.
Add pudding mix, egg, vanilla and mix well. With the speed on low, gradually add the dry ingredients.
Stir in butterscotch morsels.
Pat the dough into prepared pan.
Bake 13 - 15 minutes, or until the edges start to brown. The center might be still soft, but it will set as it cools.
Lay a kitchen towel on the floor and drop the pan with cookie dough from 2 - 3 inches. See notes.
Cool the cookie dough completely in the pan, on wire rack.

For nougat: In a medium saucepan, melt butter. Add sugar and evaporated milk and stir. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Immediately, stir in marshmallow fluff and peanut butter, vanilla and peanuts ( if using ). Mix until smooth. Spread over the cookie base.
Refrigerate 15 minutes or until set.

For caramel:
Melt caramels with heavy cream in a microwave safe bowl. Stir until smooth. Spread over nougat layer. Refrigerate 15 minutes.
For homemade caramel sauce: cook together butter, sugar and cream. Bring to a boil. Cook for 2 minutes stirring constantly. Cool completely on the counter. Spread over nougat layer. Refrigerate for 15 minutes.

For frosting: In a microwave safe bowl, melt together butterscotch morsels, milk chocolate morsels and peanut butter. Stir until smooth. Spread over the caramel. Smooth out the top.
Refrigerate at least 1 hour or until the frosting is set.
Let stand it room temperature for 10 minutes. Cut into 1" squares.
Store airtight in refrigerator.