Nutty Nougat Caramel Cookies
BASE:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
3 1/2 ounces butterscotch pudding mix (instant)
1 teaspoon vanilla
2 large eggs, slightly beaten
8 ounces butterscotch chips
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
7 ounces marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla
1 1/2 cups coarse chopped salted peanuts
CARAMEL LAYER:
14 ounces caramels, unwrapped
1/4 cup heavy whipping cream
ICING:
1 cup milk chocolate chips
1/3 cup butterscotch chips
1/4 cup creamy peanut butter
FOR COOKIE BASE: Preheat oven to 350�F. Line 17 x 11 x 1-inch baking
pan with parchment paper. Combine flour, baking soda and salt in
small bowl. Beat butter, brown sugar and granulated sugar in large
mixer bowl until creamy. Add pudding mix, eggs and vanilla extract;
mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups
butterscotch morsels. Spread and pat dough evenly into prepared
baking pan. Bake for 10 to 11 minutes or until light golden brown.
Carefully hold pan 2 to 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 NOUGAT FILLING: Melt butter in medium, heavy-duty saucepan over
medium heat. Add granulated sugar and evaporated milk; stir. Bring
to a boil, stirring constantly. Boil, stirring constantly, for 5
minutes. Remove from heat. Stir in marshmallow creme, peanut butter
and vanilla extract. Add peanuts; stir well. Spread nougat mixture
over cookie base. Refrigerate for 15 minutes or until set.
FOR CARAMEL LAYER: Combine caramels and cream in medium, heavy-duty
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, 1/3 cup butterscotch morsels and peanut
butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for
1 minute; stir. Microwave at 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 temperature for 5
to 10 minutes. Cut into 1-inch pieces. Store in airtight container
in refrigerator. |