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Nutty Nougat Caramel Bites recipe

Nutty Nougat Caramel Bites.

Have you ever made your own nougat? Ifnot, here’s a great first try recipe!

Recipe: Nutty Nougat CaramelBites

Cookie Base:2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 (3.4-ounce) package butterscotch-flavored instant pudding mix
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 1/3 cups NESTL ® TOLL HOUSE® Butterscotch FlavoredMorselsNougat Filling:
1/4 cup butter
1 cup granulated sugar
1/4 cup NESTL ® CARNATION® Evaporated Milk
1 (7-ounce) jar marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped salted peanutsCaramel Layer:
1 (14-ounce) package soft caramels
1/4 cup heavy whipping creamIcing:
1 cup NESTL ® TOLL HOUSE® Milk Chocolate Morsels
1/3 cup NESTL ® TOLL HOUSE® Butterscotch FlavoredMorsels
1/4 cup creamy peanut butter

  • For Cookie Base: Preheat oven to 350°F(175°C)F (175°C). Line 17 x 11 x 1-inch baking pan withparchment paper.
  • Combine flour, baking soda and salt insmall bowl. Beat butter, brown sugar and granulated sugar inlarge mixer bowl until creamy. Add pudding mix, eggs and vanillaextract; mix well. Gradually beat in flour mixture. Stir in 11/3 cups butterscotch morsels. Spread and pat dough evenly intoprepared baking pan.
  • Bake for 10 to 11 minutes or until lightgolden brown. Carefully hold pan 2 to 3-inches above a heat-resistantsurface and allow pan to drop. (This creates a chewier cookiebase.) Cool completely in pan on wire rack.
  • For Nougat Filling: Melt butter in medium,heavy-duty saucepan over medium heat. Add granulated sugar andevaporated milk; stir. Bring to a boil, stirring constantly.Boil, stirring constantly, for 5 minutes. Remove from heat.
  • Stir in marshmallow creme, peanut butterand vanilla extract. Add peanuts; stir well. Spread nougat mixtureover cookie base. Refrigerate for 15 minutes or until set.
  • For Caramel Layer: Combine caramels andcream in medium, heavy-duty saucepan. Cook over low heat, stirringconstantly, until caramels are melted and mixture is smooth.Spread caramel mixture over nougat layer. Refrigerate for 15minutes or until set.
  • For Icing: Melt milk chocolate morsels,1/3 cup butterscotch morsels and peanut butter in medium, microwave-safebowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwaveat 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 temperaturefor 5 to 10 minutes. Cut into 1-inch pieces. Store in airtightcontainer in refrigerator.

    Makes 15 dozen pieces.

    Recipe is the property of Nestl ®and, usedwith permission.


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  • Comments

    1 Comment


    I used my homemade caramel sauce in this recipe, but feel free to melt unwrapped caramels with a little bit of heavy cream. Do you like butterscotch?

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