Nutty Nougat Caramel Bites

Nutty Nougat Caramel Bites

10

"A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted Diane Bartels of Greensburg, PA. Perfect for parties and gift giving, these bite-sized candies melt in your mouth. It all begins with a butterscotch-flavored cookie base, followed by a marshmallow and peanut butter nougat filling. Then, a creamy caramel layer is finished off with milk chocolate icing."

Ingredients

2 h 35 m servings 67 cals
Serving size has been adjusted!

Original recipe yields 180 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper.
  2. 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 extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
  3. 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.
  4. 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.
  5. 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.
  6. FOR CARAMEL LAYER: COMBINE caramels and 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.
  7. FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) 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.
  8. TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.
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Reviews

10
  1. 10 Ratings

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These treats are just INCREDIBLE!! I made these for my college classmates for our last day of class but almost ran out during the day at work when I gave some to my co-workers to try (i go to ni...

This is one of the greatest recipes ever!!! I had over 20 people ask me for the recipe. It takes a while to make but it is well worth the wait!!!!!!

I have to agree with the other reviewers - these were yummy! I had a bit of a problem spreading the bottom cookie layer - it didn't spread very well, but when I baked it, it spread enough to fi...

These are awesome cookie bars, they are almost as Snikers candy bar, but this just taste so good, my friends and family loves them and they want me to make more, but I feel bad because I moved t...

These are very good-a lot like a Snickers Bar. That being said, a few improvements could be made. 1) Too much butter in the crust-decrease to 3/4, possibly even half. 2) It is a job to spre...

OMG THIS IS AN AMAZING DESSERT I MADE THIS AT WORK BUT I MADE IT FOR 2000 PEOPLE AND IT WAS GONE IN LESS THAN 30 MIN

Very impressive treat. Making the nougat layer is tricky. I did best with a very slow boil for 4 minutes, keeping the burner on slightly higher than low. Don't let the nougat turn yellow or b...

I just love this recipe. It is a bit of work to make -- but WORTH IT !!!

AMAZING!!!!