- 2 tablespoons butter to grease sheet pan
- 12 oz. (2 cups) semi sweet chocolate chips
- 6 oz. (1 cup) peanut butter chips
- 6 oz. (1 cup) butterscotch chips
- 2 cups peanut butter
- 1 cup butter
- 8 tablespoons heavy whipping cream
- 1/4 cup Jello vanilla pudding (Cook and Serve Pudding Mix)
- 1 teaspoon maple extract flavoring
- 5 cups powder sugar
- 2 cups salted cocktail peanuts (Spanish peanuts)
- Make room in the freezer for your 12 x 16 baking sheet tray that you will make your candy on, and butter your sheet pan well.
- Melt the all 3 chips and peanut butter in a double boiler (or sauce pan/over water pan) , stirring frequently over medium high heat for 1 minute. Turn off heat.
- Spread 1/2 of the melted chocolate mixture onto a buttered 12 x 16 baking sheet. Freeze for 10-15 minutes until firm.
- In a (clean) medium sauce pan, melt the butter, heavy whipping cream, Jello vanilla pudding mix, and maple flavoring. Melt and bring to a boil (it will separate). Remove from heat and mix using a hand mixer in the confectioner’s sugar, and it will come together.
- Next, spread the nougat evenly over the chilled chocolate layer. Freeze for 10-15 minutes until firm.
- Meanwhile, add the peanuts to the remaining other 1/2 chocolate mixture and then spread evenly over the nougat layer.
- Freeze for 30 minutes. Cut into 3/4-1 inch squares. Serve in small mini candy/baking paper cups.
- Nut Goodie Candy will melt a bit at room temperature, and it awesome right from the freezer (trust us!).
The candy is soft right from the freezer, and the texture is just amazing. Place pieces on a paper plate, and cover with a ziplock bag, or in airtight container, stores well for a couple of weeks.