Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Kristie, my counter part at work made these amazing bar cookie.  I am sure you will love them as much as I do. They are extremely rich and oh so delish!  Try them and let me know what you think of them.

Chocolate Top and Bottom layer
1 package semi sweet chocolate chips divided
1 package butterscotch chips divided
1 cup peanut butter divided
3 cups cocoa pebbles divided  

Nougat layer
1/4 cup butter
1 cup sugar
7 ounce container of marshmallow cream
1/4 cup peanut butter
1 1/2 cups roasted and lightly salted peanuts coarsely chopped
1 tsp vanilla extract

Caramel layer
1 package caramels or caramel bits
1/4 cup evaporated milk

Spray a 9x13 baking dish, and line with parchment paper.  Set aside
Combine half of the chocolate chips, butterscotch chips and peanut butter and melt. You can use a microwave but watch it closely.
Stir in the Cocoa Pebbles until fully coated pour into the baking dish and refrigerate until firm

In a sauce pan combine butter, sugar and evaporated milk over medium heat, until melted and sugar is dissolved, bring to a boil and cook for additional 5 minutes stirring often
Remove from heat stir in the marshmallow cream until combined.  Add peanut butter and vanilla then fold in the peanuts
Pour over the chilled bottom layer and refrigerate until firm.

Add caramels and evaporated milk together and heat until caramels are completely melted.  Spread over the chilled marshmallow layer

Combine remaining half of chocolate chips, butterscotch chips and peanut butter heat until melted.  Add the cocoa pebbles and fully coat.  Pour over the caramel layer.  Refrigerate until firm.

Keep chilled until ready to eat. 

Kristie, my counter part at work made these amazing bar cookie.  I am sure you will love them as much as I do. They are extremely rich and oh so delish!  Try them and let me know what you think of them.

Chocolate Top and Bottom layer
1 package semi sweet chocolate chips divided
1 package butterscotch chips divided
1 cup peanut butter divided
3 cups cocoa pebbles divided  

Nougat layer
1/4 cup butter
1 cup sugar
7 ounce container of marshmallow cream
1/4 cup peanut butter
1 1/2 cups roasted and lightly salted peanuts coarsely chopped
1 tsp vanilla extract

Caramel layer
1 package caramels or caramel bits
1/4 cup evaporated milk

Spray a 9x13 baking dish, and line with parchment paper.  Set aside
Combine half of the chocolate chips, butterscotch chips and peanut butter and melt. You can use a microwave but watch it closely.
Stir in the Cocoa Pebbles until fully coated pour into the baking dish and refrigerate until firm

In a sauce pan combine butter, sugar and evaporated milk over medium heat, until melted and sugar is dissolved, bring to a boil and cook for additional 5 minutes stirring often
Remove from heat stir in the marshmallow cream until combined.  Add peanut butter and vanilla then fold in the peanuts
Pour over the chilled bottom layer and refrigerate until firm.

Add caramels and evaporated milk together and heat until caramels are completely melted.  Spread over the chilled marshmallow layer

Combine remaining half of chocolate chips, butterscotch chips and peanut butter heat until melted.  Add the cocoa pebbles and fully coat.  Pour over the caramel layer.  Refrigerate until firm.

Keep chilled until ready to eat.