I am a terrible companion when it comes to watching horror tv shows and movies.
Like “Walking Dead”.
Holy frosting, never seen a more spooky show on tv as this one! If you have never seen it, I do not want to be responsible for you to start. Why? Because it’s addicting but oh-so-spooky!!
I scream. No, really. I scream. Oh, and talk. Like all.the.time. Ask my Hubby. He’ll tell you.
“Oh no! She is going to go in there, isn’t she?” “Watch out!” “Don’t they know there are Zombies in there?!”
Yep, that… would be me.
I can’t help it! It really gets me. Oh and the new thing? There was a baby born in the last episode. *faint*
As a mom, I oppose the idea of a little baby being a part of the cast of “Walking Dead”. Seriously. My mommy heart won’t take it. Hello? This show is about Zombies?!
Okay, no one is forcing me to watch. Actually, it’s my Hubby’s fault. He hooked me on this show! Thanks, babe. 🙂
So, every time we watch “Walking Dead”, I prepare myself. Armed with a big cup of peppermint tea to calm my nerves and a huge plate of sweet treats, I await.
This week, I made these babies. Bring it, Zombies! I am ready!
Let me count the reasons why you should make these: butterscotch cookie base, peanut butter nougat, caramel, butterscotch and chocolate frosting. Yep, that covers it. If you are a fan of candy bars, you will love these! There are quite a bit of steps to make these bites, but they are worth it.
I used Nestle’s Butterscotch and Milk Chocolate Morsels and Carnation Evaporated Milk.
I haven’t used butterscotch in my baking for way too long. It was nice to get to play with it.
I used my homemade caramel sauce in this recipe, but feel free to melt unwrapped caramels with a little bit of heavy cream. See recipe for instructions.
You can easily double this recipe if you have a crowd coming. However, because these bites are very rich, I opted for an 8″ square pan. I considered a 13″x9″ pan, but the cookie dough base is very sticky and it’s easier to spread it in a smaller pan. I used the leftover butter wrapper to help me smooth it out and push it into the corners of my pan. Just a tip you might want to use. The cookie base is really good and would be great by itself.
I have to say, I have never made nougat before and I was quite surprised how easy it came together. You just have to be fast with mixing the marshmallow fluff and peanut butter into butter-sugar-milk mixture. It sets up quickly.
Overall, the recipe is quite easy and makes delicious candy bar like treats. It’s one of Nestle’s Fall Favorites recipes. I will always be partial to caramel recipes, but if pumpkin or mint sounds good to you, you can find more ideas here.
- for the cookie base:
- 1 c + 1 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c unsalted butter 1 stick
- 1/4 c + 2 Tbsp light brown sugar
- 2 Tbsp granulated sugar
- 1/2 oz pkg butterscotch pudding mix ( about 1 5 . )
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 c + 1 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch flavored morsels
- for the nougat:
- 2 Tbsp unsalted butter
- 1/2 c granulated sugar
- 2 Tbsp NESTLÉ® CARNATION Evaporated Milk
- 1/2 oz jar ( 3 5 . ) marshmallow fluff
- 2 Tbsp creamy peanut butter
- 1/2 tsp vanilla extract
- 1/2 c + 1 Tbsp peanuts chopped ( optional, I skipped this )
- for the caramel layer:
- 1/2 oz pkg caramels 7 .
- 2 Tbsp heavy cream
- for the homemade caramel sauce:
- 1 c packed light brown sugar
- 1/2 c unsalted butter
- 1/4 c whipping cream
- for the frosting:
- 1/2 c NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
- 2 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- 2 Tbsp creamy peanut butter
Line 8" square baking dish with aluminum foil. Spray with cooking spray. Set aside.
Preheat oven to 350 degrees F.
In a small mixing bowl, whisk together flour, baking soda and salt. In a large mixing bowl of a stand mixer, beat together butter and both sugars until creamy.
Add pudding mix, egg, vanilla and mix well. With the speed on low, gradually add the dry ingredients.
Stir in butterscotch morsels.
Pat the dough into prepared pan.
Bake 13 - 15 minutes, or until the edges start to brown. The center might be still soft, but it will set as it cools.
Lay a kitchen towel on the floor and drop the pan with cookie dough from 2 - 3 inches. See notes.
Cool the cookie dough completely in the pan, on wire rack.
For nougat: In a medium saucepan, melt butter. Add sugar and evaporated milk and stir. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Immediately, stir in marshmallow fluff and peanut butter, vanilla and peanuts ( if using ). Mix until smooth. Spread over the cookie base.
Refrigerate 15 minutes or until set.
Melt caramels with heavy cream in a microwave safe bowl. Stir until smooth. Spread over nougat layer. Refrigerate 15 minutes.
For homemade caramel sauce: cook together butter, sugar and cream. Bring to a boil. Cook for 2 minutes stirring constantly. Cool completely on the counter. Spread over nougat layer. Refrigerate for 15 minutes.
For frosting: In a microwave safe bowl, melt together butterscotch morsels, milk chocolate morsels and peanut butter. Stir until smooth. Spread over the caramel. Smooth out the top.
Refrigerate at least 1 hour or until the frosting is set.
Let stand it room temperature for 10 minutes. Cut into 1" squares.
Store airtight in refrigerator.
The cookie dough is quite sticky, so to pat it into a bottom of your pan, try using a leftover butter wrapper. It's already greased and it will make it easier to smooth the top out. For the caramel layer, I used my homemade caramel sauce, but feel free to melt store bought caramels with heavy cream. The instructions say to drop the pan with cookie dough onto a surface. Apparently, this creates more chewy dough.
This post is brought to you by Lunchbox. I was asked to review this recipe, all thoughts are my own.