SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

4-Layer Nougat Bars

Yield: 60 bars
Prep 25 mins Freeze 30 mins Chill 2 hrs
4-Layer Nougat Bars
  • 1 12  ounce package  semisweet chocolate pieces
  • 1 1/4  cups  butterscotch-flavored pieces
  • 2  cups  crisp rice cereal
  • 1 1/4  cups  sugar
  • 1/3  cup  butter
  • 1 5  ounce can (2/3 cup)  evaporated milk
  • 1 7  ounce jar  marshmallow creme
  • 1/2  cup  creamy peanut butter
  • 1 3/4  cups  cocktail peanuts or salted cashews, chopped
  • 1 14  ounce bag  vanilla caramels, unwrapped
  •  Chopped peanuts (optional)

1. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of the pan. Lightly grease the foil; set aside.

2. In a medium saucepan combine chocolate pieces and 1 cup of the butterscotch pieces. Cook and stir over medium-low heat until melted and combined. Transfer half of the mixture to a small saucepan; set aside.

3. For the base, stir rice cereal into chocolate mixture in medium saucepan. Immediately pour the chocolate-cereal mixture into the prepared baking pan. Using the back of a spoon or a thin offset spatula, spread mixture evenly in pan; press down to firmly pack mixture. Place pan in the freezer while preparing nougat layer.

4. For the nougat, in a medium saucepan combine sugar, butter, and 1/2 cup of the evaporated milk. Bring to boiling over medium-high heat; reduce heat to medium. Simmer for 5 minutes. Add the remaining 1/4 cup butterscotch pieces; stir until melted. Remove from heat. Stir in the marshmallow creme and 1/4 cup of the peanut butter. Stir in the 1 3/4 cups chopped peanuts. Pour nougat over chilled base layer in the baking pan. Spread evenly to edges. Return pan to freezer while preparing caramel layer.

5. For caramel layer, in a large microwave-safe bowl combine caramels and the remaining evaporated milk (about 2 tablespoons). Microwave on 100 percent power (high) about 2 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel layer evenly over nougat layer in pan, spreading to edges. Return pan to freezer while preparing last layer.

6. Add the remaining 1/4 cup peanut butter to the reserved chocolate-butterscotch mixture in the small saucepan. Heat and stir over medium-low heat until mixture is smooth. Pour chocolate-butterscotch mixture over caramel layer. Spread evenly to edges.

7. If desired, sprinkle with additional chopped peanuts. Cover and chill bars for 2 hours. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts (4-Layer Nougat Bars)
  • cal. (kcal) 162,
  • Fat, total (g) 8,
  • chol. (mg) 3,
  • sat. fat (g) 4,
  • carb. (g) 21,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 15,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 66,
  • Potassium (mg) 74,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe