1 hr 30 mins
These cookies are very rich and very good. They are not hard to make, just time consuming, but they are worth it. The original recipe came from VeryBestBaking.
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Units: US | Metric
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups butter, divided
- 3/4 cup packed brown sugar
- 1 1/4 cups sugar, divided
- 1 (3 1/2 ounce) box instant vanilla pudding
- 2 eggs, slightly beaten
- 2 teaspoons vanilla, divided
- 14 ounces butterscotch chips, divided
- 1/4 cup evaporated milk
- 7 ounces marshmallow creme
- 1/2 cup creamy peanut butter, divided
- 1 1/2 cups chopped salted peanuts
- 14 ounces caramels, unwrapped
- 1/4 cup whipping cream
- 1 cup chocolate chips (milk or semi-sweet)
- 1Preheat oven to 350.
- 2Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
- 3Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
- 4Blend together flour, soda and salt, gradually mix into sugar mixture.
- 5Mix in 1 1/3 cup butterscotch chips.
- 6Spread onto prepared pan.
- 7Bake 10-11 minutes, until light golden brown.
- 8To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
- 9Place on cooling rack, cool completely.
- 10Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
- 11Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
- 12Remove from heat.
- 13Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
- 14Stir in peanuts.
- 15Spread on cooled cookie layer.
- 16Refrigerate for 15 minutes.
- 17Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
- 18Heat until blended, stirring constantly.
- 19Cool until just warm.
- 20Spread over nougat layer.
- 21Refrigerate 15 minutes.
- 22Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
- 23Stir, heat another 30 seconds.
- 24Stir until smooth.
- 25Spread over caramel layer.
- 26Let chocolate layer harden before cutting into 1 inch squares.
- 27Store in airtight container in refrigerator.
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Nutritional Facts for Caramel Nougat Cookies
Serving Size: 1 (16 g)
Servings Per Recipe: 180
- Amount Per Serving
- % Daily Value
- Calories 74.2
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 1.8 g
- Cholesterol 6.4 mg
- Sodium 65.4 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 0.2 g
- Sugars 6.9 g
- Protein 1.1 g