Desserts
Key Ingredients
NESTLÉ® TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Butterscotch Artificially Flavored Morsels 11 oz
NET WT 11 oz (311 g)
NESTLÉ® CARNATION®
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
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 package (about 3.4 ounces) 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 ounces) marshmallow creme
- 1/2 cup creamy peanut butter, divided
- 1 1/2 cups (about 8 ounces) coarsely chopped salted peanuts
- 1 package (14 ounces) caramels, unwrapped
- 1/4 cup heavy whipping cream
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Make It
Step 1
Preheat oven to 350° F. Line 17 x 11 x 1-inch baking pan with parchment paper.
Step 2
Combine flour, baking soda and salt in small bowl. Beat 1 cup 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.
Step 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.
Step 4
Melt 1/4 cup 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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
To serve, let stand at room temperature for 5 to 10 minutes. Cut into pieces. Store in airtight container in refrigerator.
