Nutty Butterscotch Bites Recipe

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With butterscotch pudding mix, peanuts, caramels, chocolate and more, these treats have something for everyone. They take some time to prepare, but don't mind because the recipe makes a big batch.
TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
MAKES: 48 servings


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 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


  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 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near 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. Yield: about 12 dozen.
Originally published as Nutty Butterscotch Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p94

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