Caramel Nougat Cookies - cooking recipe

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups butter, divided
3/4 cup packed brown sugar
1 1/4 cups sugar, divided
1 (3 1/2 ounce) box instant vanilla pudding
2 eggs, slightly beaten
2 teaspoons vanilla, divided
14 ounces butterscotch chips, divided
1/4 cup evaporated milk
7 ounces marshmallow creme
1/2 cup creamy peanut butter, divided
1 1/2 cups chopped salted peanuts
14 ounces caramels, unwrapped
1/4 cup whipping cream
1 cup chocolate chips (milk or semi-sweet)

Preparation

Preheat oven to 350.
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.
Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
Blend together flour, soda and salt, gradually mix into sugar mixture.
Mix in 1 1/3 cup butterscotch chips.
Spread onto prepared pan.
Bake 10-11 minutes, until light golden brown.
To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
Place on cooling rack, cool completely.
Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
Remove from heat.
Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
Stir in peanuts.
Spread on cooled cookie layer.
Refrigerate for 15 minutes.
Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
Heat until blended, stirring constantly.
Cool until just warm.
Spread over nougat layer.
Refrigerate 15 minutes.
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%).
Stir, heat another 30 seconds.
Stir until smooth.
Spread over caramel layer.
Let chocolate layer harden before cutting into 1 inch squares.
Store in airtight container in refrigerator.