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Crunchy Peanut Caramel Nougat Candy Bar

Crunchy Peanut Caramel Nougat Candy Bar
Crunchy Peanut Caramel Nougat Candy Bar might be just the hor d'oeuvre you are searching for. One serving contains 396 calories, 5g of protein, and 24g of fat. This recipe serves 27. A mixture of marshmallow cream, granulated sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It is a good option if you're following a gluten free diet.

Instructions

1
Special equipment: heatproof spatula, candy thermometer
Ingredients you will need
CandyCandy
Equipment you will use
Candy ThermometerCandy Thermometer
SpatulaSpatula
2
Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
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Baking PaperBaking Paper
Baking PanBaking Pan
1
Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve.
Ingredients you will need
Marshmallow CreamMarshmallow Cream
Peanut ButterPeanut Butter
VanillaVanilla
Equipment you will use
Mixing BowlMixing Bowl
2
Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
Ingredients you will need
ButterButter
CandyCandy
CreamCream
SugarSugar
Equipment you will use
Candy ThermometerCandy Thermometer
Sauce PanSauce Pan
SpatulaSpatula
3
Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture.
Ingredients you will need
MarshmallowsMarshmallows
NougatNougat
4
Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray.
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SpreadSpread
Equipment you will use
SpatulaSpatula
Frying PanFrying Pan
5
Place in the refrigerator to cool and get going on your next layer, the caramel.
Ingredients you will need
CaramelCaramel
1
Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes.
Ingredients you will need
Corn SyrupCorn Syrup
CreamCream
SugarSugar
Equipment you will use
Sauce PanSauce Pan
SpatulaSpatula
2
Remove from the heat and stir in the butter, carefully, as it will foam up. (
Ingredients you will need
ButterButter
3
Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
Ingredients you will need
CaramelCaramel
PeanutsPeanuts
ButterButter
SugarSugar
4
Pour the caramel over the nougat and spread evenly with the spatula.
Ingredients you will need
CaramelCaramel
SpreadSpread
Equipment you will use
SpatulaSpatula
5
Place in the refrigerator until the caramel is completely cool, 15 minutes.
Ingredients you will need
CaramelCaramel
6
Transfer the candy to a cutting board.
Ingredients you will need
CandyCandy
Equipment you will use
Cutting BoardCutting Board
7
Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
Ingredients you will need
CaramelCaramel
NougatNougat
Equipment you will use
KnifeKnife
8
For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off.
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ChocolateChocolate
DipDip
WaterWater
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BowlBowl
Frying PanFrying Pan
9
Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
Ingredients you will need
ChocolateChocolate
DipDip
Equipment you will use
Baking SheetBaking Sheet
Wire RackWire Rack
DifficultyExpert
Ready In1 h, 25 m.
Servings27
Health Score0
Gluten Free
DietsGluten Free
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