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BOTTOM LAYER:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
NOUGAT:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups chopped salted peanuts
CARAMEL:
1 pkg. (14 oz.) caramels, unwrapped
1/4 cup whipping cream
TOP LAYER:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine ingredients for bottom layer in small saucepan;
stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 pan. Refrigerate
until set. For nougat, melt butter in a heavy saucepan over med-high heat. Add sugar and milk. Bring to a boil;
boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add
peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over
low heat until melted and smooth. Spread over nougat; refrigerate until set. Combine ingredients for top layer
in small saucepan, stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least
1 hour. Cut into 1-inch squares and store in the refrigerator.
(I actually did everything but the nougat in the microwave--watch carefully
and stir often, and work quickly with each layer as they cool off fast. Start by heating on high for 2 minutes,
stir, and continue heating, one minute at a time, until smooth.)
Yield: about 8 dozen
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