No Bake Chocolate Caramel Nutty Crunch Bars
These impressive and magnificent triple layered No Bake Chocolate Caramel Nutty Crunch Bars are so heavenly yummy, you'll wish you knew of them sooner!
Servings: 36 bars
Calories:
Ingredients
Crunchy Chocolate Layers: (Makes 2 layers so, ingredients need divided in half before you start)
- 12 oz package semi-sweet chocolate chips
- 11 oz package butterscotch chips
- 1 cup creamy peanut butter
- 3 cups Kellogg’s Cocoa Krispies
Peanut Marshmallow Nutty Caramel Nougat Layer
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup heavy cream
- 7 oz container marshmallow cream
- ¼ cup creamy peanut butter
- 1½ cups salted roasted peanuts chopped or whole
- 2 cups soft caramels chopped, I used Rolos
Instructions
Crunchy Chocolate Bottom Layer
- Prepare a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
- Combine half of the chocolate chips, butterscotch chips, and peanut butter and microwave in microwavable bowl on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
- Stir in Cocoa Krispies until fully coated then pour into prepared baking dish and spread using a spatula or spoon.
- Refrigerate about 15 minutes until firm.
Peanut Marshmallow Nutty Caramel Nougat Layer
- In a small saucepan, combine butter, sugar, and heavy cream over medium heat, stirring until butter is completely melted and the sugar is dissolved, then bring to a boil and cook for an additional 4-5 minutes, stirring frequently with a rubber spatula, then remove from heat.
- Stir in marshmallow creme until completely combined, then add in peanut butter, stirring until combined and follow with peanuts and mix.
- Pour and spread the nougat layer over the chilled chocolate bottom layer. Sprinkle the chopped Rolos on top of the nougat and refrigerate until firm, about 15 minutes.
Crunchy Chocolate Top Layer
- Repeat the bottom layer.
- Combine half of the chocolate chips, butterscotch chips, and peanut butter and microwave in microwavable bowl on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
- Stir in Cocoa Krispies until fully coated then pour into prepared baking dish and spread using a spatula or spoon.
- Refrigerate about 15 minutes until firm.