Nutty Nougat Caramel Bites Recipe -
Nutty Nougat Caramel Bites Recipe

Nutty Nougat Caramel Bites

Recipe by  

"A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted Diane Bartels of Greensburg, PA. Perfect for parties and gift giving, these bite-sized candies melt in your mouth. It all begins with a butterscotch-flavored cookie base, followed by a marshmallow and peanut butter nougat filling. Then, a creamy caramel layer is finished off with milk chocolate icing."

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Original recipe makes 15 dozen Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    2 hrs 35 mins


  1. FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
  3. BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
  4. FOR NOUGAT FILLING: MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
  5. STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
  6. FOR CARAMEL LAYER: COMBINE caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
  7. FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
  8. TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.
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Reviews More Reviews

Jan 08, 2003

These treats are just INCREDIBLE!! I made these for my college classmates for our last day of class but almost ran out during the day at work when I gave some to my co-workers to try (i go to night school) -- they were beggin for more and I had to keep going back to the fridge to fetch! I thought they would end up snatching up the whole batch. Also, they were relatively quick to make--didn't take very long for the nougat and caramel layers to set. The flavor of the butterscotch, milk chocolate, peanut butter and peanuts together were just divine! and that nougat!! omg!! AMAZING!!! =]

Dec 29, 2002

This is one of the greatest recipes ever!!! I had over 20 people ask me for the recipe. It takes a while to make but it is well worth the wait!!!!!!


10 Ratings

Mar 06, 2006

I have to agree with the other reviewers - these were yummy! I had a bit of a problem spreading the bottom cookie layer - it didn't spread very well, but when I baked it, it spread enough to fill in the gaps. I followed another reviewers advice about the nougat - 4 minutes, slow boil - and had no problems with that - it set up perfectly and spread just as easy. I didn't refrigerate mine either, I just didn't have the room. My 5-year old loved these and keeps asking for more! Guess I will have to make him some!

Nov 26, 2002

These are awesome cookie bars, they are almost as Snikers candy bar, but this just taste so good, my friends and family loves them and they want me to make more, but I feel bad because I moved to another state and I don't see them anymore and I can't make them anything!!!

Feb 15, 2004

These are very good-a lot like a Snickers Bar. That being said, a few improvements could be made. 1) Too much butter in the crust-decrease to 3/4, possibly even half. 2) It is a job to spread around the bottom layer-I kept having to Spray Pam on my hands to push it into the corners and edges, because it's so sticky-probably the too much butter. 3) The nougat layer is also very hard to spread around-you have to work FAST before it sets up. But all in all, VERY tasty and I need to get them out of my house now!!!

Sep 30, 2007


Nov 14, 2004

Very impressive treat. Making the nougat layer is tricky. I did best with a very slow boil for 4 minutes, keeping the burner on slightly higher than low. Don't let the nougat turn yellow or brown. It will thicken too much and you won't be able to spread it. Also, don't feel like you have to refrigerate if you don't have the space. I left the pans on the counter between layers and they set up well enough for the subsequent layers.

Apr 14, 2004

I just love this recipe. It is a bit of work to make -- but WORTH IT !!!


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  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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