Crunchy Peanut Caramel Nougat Candy Bar Recipe

Crunchy Peanut Caramel Nougat Candy Bar

Difficulty: Intermediate   Yield: 27 fun-sized candy bars   Nutrition (per piece): Calories 417; Total Fat 23 g; Saturated Fat 11 g; Carbohydrates 49 g; Dietary Fiber 2 g; Sugar 42 g; Protein 6 g; Cholesterol 27 mg; Sodium 74 mg   Total Time: 1 hr 25 min   Active Time: 25 min

Tools: Nonstick cooking spray, heatproof spatula, candy thermometer

Nougat Ingredients

• 1/3 cup chunky peanut butter
• 1/2 teaspoon vanilla extract
• One 7.5-ounce jar marshmallow cream
• 1 cup granulated sugar
• 1/4 cup heavy cream or whole milk
• 1/2 stick unsalted butter

Caramel Filling Ingredients

• 1 cup granulated sugar
• 3/4 cup heavy cream
• 1/2 cup light corn syrup
• 1/2 stick unsalted butter, cut into pieces
• 1 1/2 cups coarsely chopped roasted salted peanuts
• 2 pounds good-quality milk chocolate, roughly chopped

Instructions

• Lightly coat a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving about 2 inches of overhang for easy removal.
• Prepare the nougat: In a large bowl, combine peanut butter, vanilla, and marshmallow cream; set aside. In a small heavy-bottomed saucepan, stir together 1 cup sugar, 1/4 cup cream (or milk), and 1/2 stick butter over medium-high heat until the sugar dissolves. Attach a candy thermometer and cook, stirring occasionally, until the mixture turns pale amber and reaches 250F (about 45 minutes).
• Remove from heat at 250F and pour the hot syrup over the peanut buttermarshmallow mixture. Stir gently until combined and light in texture. Spread evenly into the prepared pan using a rubber spatula sprayed with nonstick spray. Refrigerate to set while you make the caramel.
• Make the caramel: In a heavy-bottomed saucepan, stir together 1 cup sugar, 3/4 cup heavy cream, and 1/2 cup corn syrup over medium heat until the sugar dissolves. Bring to a boil without stirring and cook until amber and 250F (about 810 minutes). Remove from heat and carefully add the butter pieces (the mixture will bubble). Stir until incorporated, then fold in the chopped peanuts. (Caution: hot caramel can cause severe burns.)
• Pour the warm caramel over the set nougat and spread evenly. Chill in the refrigerator until the caramel cools, about 15 minutes.
• Using the parchment overhang, lift the set candy onto a cutting board. Cut into thirds lengthwise, then across into twenty-seven 1-inch bars (use a knife lightly sprayed with nonstick spray or gently score the top first to guide cuts).
• Coat with chocolate: Melt the chopped milk chocolate in a heatproof bowl over simmering water, stirring until smooth (about 810 minutes). Dip each bar in melted chocolate, coating all sides; use two forks to lift and let excess drip off. Place coated bars on a wire rack over parchment. When all bars are coated, transfer to a parchment-lined tray and chill at least 20 minutes to set the chocolate.

Tip: Use a smaller baking pan for thicker bars.

Recipe courtesy of Kelsey Nixon