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Ingredients
Scale
- 12 ounces semi-sweet chocolate chips, divided
- 11 ounces butterscotch chips, divided
- 1 cup creamy peanut butter, divided
- 3 cups Cocoa Pebbles, divided
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 7 ounces marshmallow crème
- 1 ½ cups roasted lightly salted peanuts, coarsely chopped
- 1 teaspoon vanilla extract
- 11 ounces KRAFT caramels or caramel bits
- ¼ cup evaporated milk
Instructions
- Prepare a 9×13 baking dish with cooking spray and parchment paper.
- Melt half of the chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl.
- Stir in 1 ½ cups of Cocoa Pebbles and spread in the baking dish.
- Refrigerate until firm.
- Combine butter, sugar, and ¼ cup of evaporated milk in a saucepan, bring to boil and cook for 5 minutes.
- Stir in marshmallow crème, remaining peanut butter, vanilla, and peanuts.
- Spread the nougat layer over the chocolate layer and refrigerate again until firm.
- Melt caramels with ¼ cup evaporated milk and pour over nougat layer, then chill.
- Melt remaining chocolate chips, butterscotch chips, and peanut butter, stir in remaining Cocoa Pebbles.
- Pour over the caramel layer and refrigerate until firm.
- Cut into bars and serve.
Notes
Let each layer chill properly for the best texture.
Use a warm knife for clean cuts.
Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 120
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 10