Nutty Nougat Caramel Bites -- Quad-Cities Online Recipe Book
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Nutty Nougat Caramel Bites

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Ingredients

COOKIE BASE:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup brown sugar
1/4 cup white sugar
2 eggs
3.4-ounce package instant butterscotch pudding mix
1 teaspoon vanilla extract
1-1/3 cups butterscotch-flavored morsels
NOUGAT FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
7-ounce jar marshmallow crème
1/4 cup creamy peanut butter
1 teaspoon vanilla
1-1/2 cups coarsely chopped, salted peanuts
CARAMEL LAYER:
14-ounce package caramels
1/4 cup whipping cream
ICING:
1 cup milk chocolate morsels
1 cup butterscotch morsels
1/4 cup creamy peanut butter

Instructions

For the cookie base: Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, and salt. Beat butter, brown sugar, and sugar in a large mixing bowl until creamy. Add eggs, pudding mix, and vanilla; mix well. Gradually beat in flour mixture. Stir in butterscotch morsels. Spread and pat down dough evenly into parchment paper-lined 17x11x1-inch pan. Bake 10-11 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.) Cool completely in pan on wire rack.

For the 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 crème, peanut butter and vanilla. Add peanuts; stir well. Spread nougat mixture over cooled cookie base. Refrigerate for 15 minutes or until set.

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.

For icing: Melt milk chocolate morsels, butterscotch morsels and peanut butter in a medium microwave-safe bowl on medium high for 1 minute; stir. Microwave at additional 10-to-20- second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least an hour.

To serve, let stand at room temperature for 5-10 minutes. Cut into 1-inch pieces. Store in an airtight container in refrigerator. Yields 15 dozen pieces.

Joan Johnson, Geneseo



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1864 — 150 years ago: Some persons are negotiating for 80 feet of ground on Illinois Street with a view of erecting four stores thereon. It would serve a better purpose if the money was invested in neat tenement houses.
1889 — 125 years ago: The Central station, car house and stables of the Moline-Rock Island Horse Railway line of the Holmes syndicate, together with 15 cars and 42 head of horses, were destroyed by fire. The loss was at $15,000.
1914 — 100 years ago: Vera Cruz, Mexico, after a day and night of resistance to American forces, gradually ceased opposition. The American forces took complete control of the city.
1939 — 75 years ago: Dr. R. Bruce Collins was reelected for a second term as president of the Lower Rock Island County Tuberculosis Association.
1964 — 50 years ago: Work is scheduled to begin this summer on construction of a new men's residence complex and an addition to the dining facilities at Westerlin Hall at Augustana College.
1989 — 25 years ago: Special Olympics competitors were triple winners at Rock Island High School Saturday. The participants vanquished the rain that fell during the competition, and some won their events; but most important, they triumphed over their own disabilities.




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