Billion Dollar Bars
Twirl and Taste
Ingredients
Bottom Chocolate Layer:
- 1 cup milk chocolate chips or half semi-sweet
- 1/3 cup butterscotch chips
- 1/3 cup peanut butter
Nougat Layer:
- 4 tablespoons butter
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup evaporated milk
- 1-1/2 cups marshmallow creme
- 1/3 cup peanut butter
- 1-1/2 cups chopped salted peanuts optional
Caramel Layer:
- 1 14-ounce package caramel candy
- 1/4 cup cream
- 1 tablespoon butter
Top Chocolate Layer
- 1 cup milk chocolate chips or half semi-sweet
- 1/3 cup butterscotch chips
- 1/3 cup creamy peanut butter
- chopped almonds
Instructions
FOR THE BOTTOM CHOCOLATE LAYER:
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Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.
FOR THE NOUGAT LAYER:
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Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 – 30 minutes.
FOR THE CARAMEL LAYER:
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Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 – 30 minutes.
FOR THE TOP CHOCOLATE LAYER:
-
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread.
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Sprinkle chopped nuts over top of chocolate while still soft.
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Place in the refrigerator for at least 1 hour before cutting into squares. These are very rich, cut into small squares. If eating right away, place on platter and serve. If the bars start to get too soft, place in refrigerator to firm up a bit.
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Store in an air-tight container in refrigerator.
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Looks delicious! Should I use unsweetened or sweetened coconut for this recipe?
What would you suggest subbing for the walnuts? (Can’t do nuts)
Becky,
Try substituting 1 1/2 cups white chocolate chips for the nuts. Please let me know how that works!
Thanks for reading ABK!
xo,
Si
Can’t wait to try these. Can I make these with pecans instead of walnuts?
Courtney,
Yes you can substitute pecans for walnuts. Yum!
Thanks for reading ABK!
xo,
Si
So easy and so good. These were a nice treat that was something a bit different than I normally make. They were refreshing and delicious!
I made these for my nephew’s missionary homecoming and everyone went banana’s over them. So yummy and the lime is so refreshing with these rich yummy bars.
Do you think pistachios or cashews would work in the crust? I do not like many nuts but these two are ” acceptable” in our house. 😉
Hi Piper, I would try using cashews first. Let me know how this works out! Thanks for reading ABK,
xo
Si