• 15servings
  • 35minutes
  • 67calories

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Ingredients Jump to Instructions ↓


  2. 2 1/4 cups all-purpose flour

  3. 1 teaspoon baking soda

  4. 1 teaspoon salt

  5. 1 cup butter, softened

  6. 3/4 cup packed brown sugar

  7. 1/4 cup granulated sugar

  8. 1 (3.4 ounce) package butterscotch-flavored instant pudding mix

  9. 2 large egg, lightly beaten

  10. 1 1/3 cups NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels


  12. 1/4 cup butter

  13. 1 cup granulated sugar

  14. 1/4 cup NESTLE® CARNATION® Evaporated Milk

  15. 1 (7 ounce) jar marshmallow creme

  16. 1 teaspoon vanilla extract

  17. 1 1/2 cups coarsely chopped salted peanuts


  19. 1 (14 ounce) package caramels, unwrapped

  20. 1/4 cup heavy whipping cream

  21. ICING:

  22. 1 cup NESTLE® TOLL HOUSE® Milk Chocolate Morsels

  23. 1/3 cup NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels

  24. 1/4 cup creamy peanut butter

Instructions Jump to Ingredients ↑

  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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