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.