Nutty Butterscotch Bites

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1 teaspoon baking soda
• 1-1/3 cups butterscotch chips
• 1/4 cup butter, cubed
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 jar (7 ounces) marshmallow creme
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1-1/2 cups salted peanuts
• 1 package (14 ounces) caramels
• 1/4 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 teaspoon shortening
• 1/4 cup peanut butter

1. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, pudding mix and baking soda; gradually add to creamed mixture. Stir in butterscotch chips. Spread into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat. Stir in marshmallow creme, peanut butter and vanilla until blended and smooth. Stir in peanuts. Spread over crust. Refrigerate until set.
3. In a saucepan, cook and stir the caramels and cream over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.
4. Melt the chocolate chips, butterscotch chips and shortening. Stir in peanut butter. Spread over caramel layer. Refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.

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Taken from www.tasteofhome.com/recipes/nutty-butterscotch-bites/ (may not work)