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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  Today is Saturday, April 19, the 109th day of 2014. There are 256 days left in the year.

1864 -- 150 years ago: Miss McCorkindale has opened millinery rooms over Gimbel's dry goods store, where she offers a choice lot of millinery goods, which she will manufacture to order.
1889 -- 125 years ago: The little South Park Presbyterian chapel celebrated it first Easter decorated with flowers for an afternoon worship service attended by a large congregation.
1914 -- 100 years ago: The Wennerberg Chorus of Augustana College has returned from a 2,000-mile tour in the Eastern states and Illinois.
1939 -- 75 years ago: Col. Charles Lindbergh has stated that he is convinced that Germany's air force is equal to the combined sky fleets of her potential European foes.
1964 -- 50 years ago: Small gas motors may be permitted on boats in the lake to be built in Loud Thunder Forest Preserve. The prospect was discussed yesterday at a meeting of the Rock Island County Forest Preserve Commission.
1989 -- 25 years ago: The annual Dispatch/Rock Island Argus Spelling Bee continues to be a family tradition. Ed Lee, an eighth-grader at John Deere Junior High School, Moline, is the 1989 spelling bee champion from among 49 top spellers in Rock Island, Henry and Mercer counties. He advances to the competition in Washington, D.C. Runnerup was Ed's sister, Susan.






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