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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1482
kcal
74% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).