Nutty Nougat Caramel Bites

This recipe is another that has become a fast favorite, and with good reason. They are made up of four rich and delicious layers that lovers of chocolate, caramel and butterscotch will greatly appreciate. I tell you that before I tell you that this is a time consuming recipe that requires patience, but is so worth every moment invested. And, the recipe makes a large pan of cookies, so there are plenty to enjoy. This recipe comes from Taste of Home's Fall 2002 cooking school magazine. Blessings...

Recipe:

COOKIE BASE:
2-1/4 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 pkg. (3.4 oz.) instant butterscotch pudding mix
2 eggs
1 tsp. vanilla extract
1-1/3 cups butterscotch flavored morsels
NOUGAT FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 jar (7 oz.) marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1-1/2 cups (about 8 oz.) chopped salted peanuts
CARAMEL LAYER:
1 pkg. (14 oz.) caramels-Kraft no longer makes a 14 oz. bag, it is now 11 oz., so you will have to buy two bags.
1/4 cup whipping cream
ICING:
1 cup milk chocolate morsels
1 cup butterscotch flavored morsels
1/4 cup creamy peanut butter

1. For cookie base: In a small bowl, combine flour, baking soda and salt. Beat butter, brown sugar and sugar in a large mixing bowl until creamy. Add pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture. Stir in butterscotch morsels with a large spoon. Spread and pat dough evenly into parchment paper-lined 15 x 10 x 1-inch baking pan. Bake in a 350 degree oven for about 13 minutes or until light golden brown. Carefully hold pan 2-3 inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base. Interesting, huh?) Cool completely in pan on wire rack.
2. For nougat filling: Melt butter in a medium saucepan over medium heat. Add sugar and evaporated milk; stir. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
3. For caramel layer: Combine caramels and cream in a medium 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.
4. For icing: Melt milk chocolate morsels, butterscotch morsels and peanut butter in a medium saucepan over low heat stirring constantly until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
5. To serve, let stand at room temperature for 5-10 minutes. Cut into bars. Store in an airtight container. These are best at room temperature; rich and gooey, and worth every calorie, however many there are!!

Note: The recipe creator wanted me to cut the pieces into 1 x 1-inch pieces, hence the usage of the word "bites" in the title. I cut them into bars.