For the Caramel

• Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved.
• Let the sugar mixture cook on medium heat, without stirring it. Stirring increases the chances of crystallization.
• Don’t go far, though. Once the sugar mixture starts changing color, the cooking process moves fast and we don’t want to burn it.
• When the mixture reaches a caramel color, about 360 F, turn off the heat and add the vanilla and salt. If using cream, add it here but make sure you spread the caramel really thin in the next step. NOTE – if the caramel isn't cooked enough, it won't harden with the addition of the cream.
• Immediately pour the caramel on a silpat mat or parchment paper and use a spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

For the Cookies.

• Preheat the oven to 375 F. Line baking sheets with parchment paper. Set aside.
• In a medium size saucepan, add the butter (cutting into cubes beforehand helps the butter cook more evenly).
• Cook the butter over medium heat for a couple minutes to brown. You will hear the butter sizzle and then it will start to foam. When it gets to that point, use a wooden spoon or spatula to move the foam out of the way so you can see the butter changing color. You want to cook the butter so that it gets to a light brown and has brown specs. You’ll truly be able to smell when it’s done. It’s heavenly.
• Turn the heat off and let the melted butter cool slightly, about 10 to 15 minutes.
• In a medium-size mixing bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
• In a medium size mixing bowl, combine the brown butter, brown sugar and granulated sugar. Mix until combine. You can do this with a stand mixer, a hand mixer, or even a wooden spoon because the butter is melted.
• Add the eggs and vanilla and mix until combined.
• Stir in the flour mixture until no streaks of flour remain.
• Add the oats and the butterscotch chips and fold to combine.
• Using a large cookie scoop, make 3.5-ounce cookie dough balls. (If you make smaller cookies, just remember the baking time will decrease a little).
• I place all the pre-made cookie dough balls on one baking sheet and then freeze the dough for 15 minutes.
• Freezing the dough helps the butter set, which helps the cookies keep a little more shape and height as they bake.
• Once the dough is chilled, place 8 balls of dough on a baking sheet. I do three down the sides and two in the middle, so there’s plenty of room between them all.
• Bake for 7 to 8 minutes. The cookies will look slightly underdone on top. That’s okay.
• As soon as the cookies are out of the oven, place the caramel pieces in the center of the cookies. It’s okay if you push down on them a little. Load them up with caramel pieces and then sprinkle with flakey salt.
• Allow to cool completely (or at least 30 minutes) before eating so the cookie centers set a little.

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• In a medium size mixing bowl, beat together the butter and peanut butter until smooth.
• With the mixer on medium speed, add the granulated sugar and brown sugar and mix until smooth and fluffy, about 2 minutes.
• Stir in the egg, the caramel extract and the vanilla extract.
• Add the flour, baking soda, salt, and baking powder, and mix on low speed until incorporated.
• Stir in the chocolate chips, the Butterfinger pieces and the chocolate covered caramel pieces.
• Using a cookie scoop (I used a 1.69 oz cookie scoop – LINKED HERE) and place on the prepared cookie sheet, about 2 inches apart.
• This recipe will give you 19 cookies at that size.
• Bake for 9 to 10 minutes. They will look slightly underdone. That's okay! Let them cool completely and they'll set but still be chewy and soft.

For the Cake

• Preheat your oven to 350 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of each pan with parchment paper and spraying the parchment paper with non-stick spray as well. Set aside.
• In a medium bowl, combine the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium speed until light and fluffy, about 2 minutes. 
• With the mixer on medium speed, add the egg whites and whole egg one at a time, mixing for about 30 seconds and scraping down the sides of the bowl between each addition. Add the butterscotch flavor and then turn the mixer to medium-high and beat for another 3 to 5 minutes until the batter has lightened in color and is fluffy in texture.
• Turn the mixer to low speed and gradually add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients. Mix until incorporated, only about 20 seconds.  Scrape down the sides of the bowl and mix on low for another 10 to 20 seconds.
• Divide batter evenly between the pans, about 16 oz. of batter in each 8-inch pan or 12 oz in each 6-inch pan. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool in the pans for 10 minutes and then invert onto wire racks to cool completely. 
• Level each cake layer before assembly. If you’re not using the layers right away, wrap each cake layer with plastic wrap and freeze.

For the Frosting

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the vanilla, butterscotch flavoring and heavy cream.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes, until the mixture has lightened in color and texture.
• Before frosting your cake, make sure to use a wooden spoon to beat the frosting by hand to push out any air pockets.

For the Drip

• In a small microwave safe bowl, heat the butterscotch sauce for about one minute. Pour the sauce over the butterscotch chips and allow to sit for a few minutes. Stir to combine.
• Let cool for a few minutes before using. The consistency of this drip is a little "sticky", so I use a spoon to pour it over the edge of my cake instead of a drip bottle.

For the Fluff

• I recommend making the marshmallow cream last, near the time you’re serving the cake, so it’s fresh and stays puffy.
• In the bowl of a standing mixer, whisk the eggs and salt until fluffy and frothy.
• Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
• With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs – don’t scramble the them)
• Eventually, all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny. 

Assembly

• Place your first cake layer, top side (leveled side) up, on a cake board. Spread about one cup of frosting on the cake layer, creating a little rim around the edges with your offset icing spatula. 
• Pour about 1/4 cup of the drip/butterscotch caramel sauce on the frosting and spread evenly.
• Place the next cake layer, also top side up, on the filling. Spread another cup of frosting on the cake layer, followed by more drip. 
• Place the final cake layer, top side down, on the filling and coat the entire cake with a thin coat of frosting to lock in the crumbs. Remember, this coat of frosting does not need to look pretty, It’s just a thin layer of frosting to hold the crumbs in. Freeze the cake for 10 minutes.
• After the crumb coat is set, continue to frost the rest of the cake. 
• Using a spoon, pour the remaining butterscotch caramel sauce over the edges of the cake. Top with the marshmallow cream and enjoy!
• Cake can be frozen in an airtight container for up to a week. Serve at room temperature.

FOR THE CAKE

• PREHEAT YOUR OVEN: Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• MIX THE INGREDIENTS: In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high for about 3 to 5 minutes, until the mixture is light and fluffy.
• Add the peanut butter and dulce de leche and continue to beat for an additional 2 minutes, until the mixture is smooth and silky.
• Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla. Turn the mixer to medium-high and beat an additional 2 to 3 minutes.
• With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry mixture. Mix until just combined.
• BAKE THE CAKES: Pour the batter into your three 8-inch pans (about 22 ounces in each) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 25 to 30 minutes.
• Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
• TIP: Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.

FOR THE CHOCOLATE BUTTERSCOTCH BUTTERCREAM

• MAKE A GANACHE: Combine the chocolate chips and butterscotch chips in a mixing bowl. Set aside. In a separate microwave safe bowl, heat the cream to nearly boiling.
• Pour the hot cream over the chips and stir until the mixture is smooth. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter for 2 minutes.
• Slowly add the ganache and stir until the mixture is smooth.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt.
• Turn the mixer to medium-high and beat the buttercream for an additional 3 to 5 minutes.

ASSEMBLY

• STACK THE CAKE: Place the first cake layer in the center of the cake board. Using an offset icing spatula, spread about 1 cup of the buttercream evenly across the cake layer. Sprinkle chopped scotcheroos (if using) over the buttercream and pat into place.
• Place the second cake layer on top of the filling and repeat first step.
• Place the third cake layer, top side down.
• Crumb coat the entire cake with a thin layer of buttercream and freeze for about 10 to 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

FOR THE GRAHAM CRACKER CRUST

• Preheat your oven to 375 F. Spray three 8-inch round pans or four 6-inch round pans with nonstick cooking spray. Line the bottoms with parchment paper and spray again.
• In a large food processor or blender, pulverize the graham crackers to a fine, sand-line consistency.
• Add the melted butter, sugar, and salt (can all be done in the food processor). Mix until the graham crackers look "wet."
• Firmly press about 7 ounces of the graham cracker mixture into each pan to create a crust at the bottom of the pan. Bake the crust for about 5 minutes. Let cool a little while you make the cake batter.

FOR THE COCONUT CAKE

• Reduce the oven temperature to 325 F.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed until light and fluffy, about 2 minutes.
• Scrape down the sides and bottom of the bowl. Gradually add egg whites in three additions, making sure to scrape down the sides and the bottom of the bowl between each addition.
• Stir in the coconut emulsion.
• With the mixer on low speed, alternately add the flour mixture with the melted coconut cream, starting and ending with the flour mixture. Only mix until the dry ingredients are incorporated.
• Toss the mini chocolate chips in a tablespoon of flour, and then fold them into the cake batter.
• Evenly divide the cake batter into the pans with the graham cracker crust in them. You'll pour the batter right on top of the crust and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool in pans for about 15 minutes before inverting onto wire racks to cool completely.

FOR THE FILLING

• Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9×13" with with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
• With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
• Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
• With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
• Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes. But it's going to be soft! Once you add the coconut and pecans, and cools, it starts to set a little and will thicken.
• Let the filling cool slightly and add the toasted coconut and toasted pecans. The filling can be used immediately or stored in an airtight container in the refrigerator. 

FOR THE BUTTERCREAM

• In a stand mixer fitted with the paddle attachment, beat the butter until creamy, about two minutes.
• While the mixer is beating the butter, heat the cream and then pour it over the chips to melt the chips. Stir until smooth. You may need to microwave the mixture for 20 to 30 seconds to get the chips totally melted. Let cool for a few minutes.
• With the mixer on medium speed, gradually add the butterscotch mixture. This will likely soften your butter a bit, but don't worry, you can refrigerate it to set it.
• Scrape down the sides and bottom of the bowl and mix for about 2 minutes.
• With the mixer on low speed, add the vanilla, pinch of salt and gradually add the powdered sugar.
• Once everything is added, mix again for about 2 to 3 minutes.

FOR THE DRIP

• Heat the cream in the microwave and then pour over the chocolate chips to melt the chips.

ASSEMBLY (see video for demo)

• Place your first cake layer, with graham cracker side on the bottom, on a cake board or cake stand. Evenly spread about 1/2 cup of buttercream over the cake layer and then pipe a rim of buttercream around the edge of the cake.
• Fill the cake with about 1 cup of the filling, making sure to get eye level with the cake to ensure the filling goes on evenly.
• Place the second cake layer on top of the filling and repeat these steps.
• The last cake layer will also go on with the graham cracker side on the bottom.
• Apply a thin layer of buttercream over the entire cake. This is the crumb coat. Place the crumb coated cake in the freezer for 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream and then apply the drip.
• With the left over filling, roll into small balls and freeze for 15 minutes and then place onto the cake.
• The video above has step-by-step instructions for assembly.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 16 ounces of batter in each of the 8-inch pans or 12 ounces in each of the 6-inch pans), spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 25 to 30 minutes. Check cake at 25 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COOKIE CRUMBS

• Heat the oven to 300 degrees F.
• Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters on a parchment lined sheet pan. Bake for 20 minutes, breaking them up occasionally. the crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
• Let the crumbs cool completely before using in a recipe or eating. stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

FOR THE BUTTERCREAM

• In a stand mixer fitted with the paddle attachment, beat the butter until creamy, about one minute.
• Turn the mixer on low and gradually add the melted butterscotch chips. Scrape the sides of the bowl and mix again for another 20 to 30 seconds. 
• With the mixer still on low and gradually add the powdered sugar, followed by the vanilla, salt and heavy cream. 
• Turn the mixer to medium-high and beat the frosting for about 5 minutes. Texture should be light and fluffy.
• Stir by hand with wooden spoon to push out air pockets.

FOR THE GANACHE

• Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted.

ASSEMBLY

• After leveling each cake layer (if needed), place the first cake layer (top side/crumbly side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer.Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• Sprinkle a handful of cookie crumbs over the frosting, followed by a drizzle of the butterscotch ganache.
• Place the second cake layer on top and repeat step 2 and 3. 
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.