NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Nutty Nougat Caramel Bites

Nutty Nougat Caramel Bites
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    90
    servings

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/4 cups granulated sugar, divided
  • 1 pkg. (about 3.4 oz.) butterscotch-flavored instant pudding mix
  • 2 large eggs, slightly beaten
  • 2 teaspoons vanilla extract, divided
  • 1 2/3 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 jar (7 oz.) marshmallow creme
  • 1/2 cup creamy peanut butter, divided
  • 1 1/2 cups (about 8 oz.) coarsely chopped salted peanuts
  • 1 pkg. (14 oz.) caramels (unwrapped)
  • 1/4 cup heavy whipping cream
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

Instructions

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 1/4 cup granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and 1 teaspoon 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.

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.

MELT butter in medium, heavy-duty saucepan over medium heat. Add remaining 1 cup 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, 1/4 cup peanut butter and remaining 1 teaspoon vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.

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.

MELT milk chocolate morsels, remaining 1/3 cup butterscotch morsels and remaining 1/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. 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 pieces. Store in airtight container in refrigerator.
 

Nutritional Information

% Daily Value *

  • Total Fat 7g 10%
  • Saturated Fat 3.5g 17%
  • Cholesterol 15mg 4%
  • Sodium 110mg 5%
  • Carbohydrates 17g 6%
  • Dietary Fiber 0g 1%
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%
  • Sugars 13g
  • Protein 2g

* Percentage Daily Values are based on a 2000 calorie diet.