11 ounces KRAFT caramels or caramel bits
1/4 cup evaporated milk
Instructions:
Crispy Chocolate Bottom Layer:
Spray a 9×13 baking dish with cooking spray and line with parchment paper. Set aside.
In a large microwave-safe bowl, combine half of the chocolate chips, butterscotch chips, and peanut butter. Microwave in 30-second intervals, stirring between, until the chips are fully melted and the mixture is smooth.
Stir in half of the Cocoa Pebbles until fully coated. Pour the mixture into the prepared baking dish.
Refrigerate until firm, about 15 minutes.
Nougat Layer:
In a small saucepan, combine butter, sugar, and evaporated milk over medium heat. Stir until the butter is melted and the sugar is dissolved.
Bring the mixture to a boil and cook for 5 more minutes, stirring frequently. Remove from heat.
Stir in marshmallow creme until combined. Then, stir in peanut butter and vanilla extract. Finally, fold in the peanuts.
Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
Caramel Layer:
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