-
1
Preheat oven to 350.
-
2
Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
-
3
Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
-
4
Blend together flour, soda and salt, gradually mix into sugar mixture.
-
5
Mix in 1 1/3 cup butterscotch chips.
-
6
Spread onto prepared pan.
-
7
Bake 10-11 minutes, until light golden brown.
-
8
To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
-
9
Place on cooling rack, cool completely.
-
10
Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
-
11
Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
-
12
Remove from heat.
-
13
Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
-
14
Stir in peanuts.
-
15
Spread on cooled cookie layer.
-
16
Refrigerate for 15 minutes.
-
17
Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
-
18
Heat until blended, stirring constantly.
-
19
Cool until just warm.
-
20
Spread over nougat layer.
-
21
Refrigerate 15 minutes.
-
22
Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
-
23
Stir, heat another 30 seconds.
-
24
Stir until smooth.
-
25
Spread over caramel layer.
-
26
Let chocolate layer harden before cutting into 1 inch squares.
-
27
Store in airtight container in refrigerator.
