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 Meals.com, usedwith permission.
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