Billion Dollar Bars aka Homemade Candy Bars

Do you Pinterest?
Apparently everyone is Pinning these days.
Last week, Bonnie Oscarson was named the new General Young Women President of the LDS (Mormon) church. The lead line of a news story I read about Sister Oscarson stated that she is on Pinterest. Of course,  people weighed in on her activity online. Some of the comments stated were negative. Others positive. My thought?
Wow, she's one of us :)
Here's a recipe I found recently and Pinned. If you are a peanutbutterandchocolate kind of gal, you have to make this.
R I G H T  N O W .

Billion Dollar Bars

Bottom Chocolate Layer:
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
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.

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)
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.

Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
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.

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
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. 
Sprinkle chopped nuts over top of chocolate while still soft. 
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. 
Store in an air-tight container in refrigerator.


  1. Is that what you were making yesterday?! I'll have to try these soon!

    1. No, it was a different project. Bread and salad. These are so good, you'll have to try them soon!

  2. OH my gosh!!! These look wonderful. I've bookmarked them to try.

    1. Really a great dessert bar Bonnie!

  3. Ok, well, I'm not making these "right now" since it's past my bed time, but tomorrow ... there's a very good chance.

  4. These look insanely good. A friend just gave me a homemade Almond Joy recipe but these actually seem even more decadent! Will definitely be trying these this week but my husband's birthday. :)


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