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Nutty Butterscotch Bites Recipe

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 YIELD:48 servings

Ingredients

  • 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
  • FILLING:
  • 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
  • CARAMEL LAYER:
  • 1 package (14 ounces) caramels
  • 1/4 cup heavy whipping cream
  • TOPPING:
  • 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 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.