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Nutty Nougat Caramel Bites

Nutty Nougat Caramel Bites

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Nestle(R) Toll House(R)

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 {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

LIZCHAO74
5
1/8/2003

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 night school) -- they were beggin for more and I had to keep going back to the fridge to fetch! I thought they would end up snatching up the whole batch. Also, they were relatively quick to make--didn't take very long for the nougat and caramel layers to set. The flavor of the butterscotch, milk chocolate, peanut butter and peanuts together were just divine! and that nougat!! omg!! AMAZING!!! =]

SUKILOVE
3
12/29/2002

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!!!!!!

SUSU71
2
3/6/2006

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 fill in the gaps. I followed another reviewers advice about the nougat - 4 minutes, slow boil - and had no problems with that - it set up perfectly and spread just as easy. I didn't refrigerate mine either, I just didn't have the room. My 5-year old loved these and keeps asking for more! Guess I will have to make him some!