Nutty Butterscotch Bites

Name: Nutty Butterscotch Bites
Ingredients: 1 cup butter, softened; 3/4 cup packed brown sugar; 1/4 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1 package (3.4 ounces) instant butterscotch pudding mix; 1 teaspoon baking soda; 1-1/3 cups butterscotch chips; 1/4 cup butter, cubed; 1 cup sugar; 1/4 cup evaporated milk; 1 jar (7 ounces) marshmallow creme; 1/4 cup peanut butter; 1 teaspoon vanilla extract; 1-1/2 cups salted peanuts; 1 package (14 ounces) caramels; 1/4 cup heavy whipping cream; 1 cup semisweet chocolate chips; 1 cup butterscotch chips; 1 teaspoon shortening; 1/4 cup peanut butter

22 ingredients

4 steps

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 package (3.4 ounces) instant butterscotch pudding mix
1 teaspoon baking soda
1-1/3 cups butterscotch chips
1/4 cup butter, cubed
1 cup sugar
1/4 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla extract
1-1/2 cups salted peanuts
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 teaspoon shortening
1/4 cup peanut butter

Directions

1

In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, pudding mix and baking soda; gradually add to creamed mixture. Stir in butterscotch chips. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2

For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat. Stir in marshmallow creme, peanut butter and vanilla until blended and smooth. Stir in peanuts. Spread over crust. Refrigerate until set.
3

In a saucepan, cook and stir the caramels and cream over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.
4

Melt the chocolate chips, butterscotch chips and shortening. Stir in peanut butter. Spread over caramel layer. Refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.