NUTTY NOUGAT CARAMEL BITES
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.
Provided by Allrecipes Member
Time 2h35m
Yield 180
Number Of Ingredients 22
Steps:
- FOR COOKIE BASE: PREHEAT oven to 350 degrees 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.
Nutrition Facts : Calories 67 calories, Carbohydrate 8.6 g, Cholesterol 6.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 60.1 mg, Sugar 6.3 g
PEANUT-BUTTERSCOTCH BITES
Number Of Ingredients 3
Steps:
- 1. In 3-quart saucepan, combine butterscotch morsels and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until well coated.2. Press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Chill until firm. Cut into bars to serve. Store in airtight container in refrigerator. VARIATIONS: Add one of the following with the cereal: 1/2 cup miniature marshmallows, 1 cup peanuts, 1 cup raisins or 1 cup coconut.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH CEREAL BITES
You can make these no-bake cookies at a moment's notice for a quick snack or dessert. Plus, they travel well, so you can tuck them into brown-bag lunches for a midday surprise.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14-16 cookies.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine the marshmallows, chips, peanut butter and butter. Cook and stir over medium-low heat until chips and marshmallows are melted. Remove from the heat; stir in Cheerios, raisins and coconut. , Drop by 1/4 cupfuls onto waxed paper. Let stand for 10 minutes.
Nutrition Facts : Calories 191 calories, Fat 9g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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