Chocolate Peanut Caramel Nougat Bars

Chocolate Peanut Caramel Nougat Bars
Allison Stone

These Chocolate Peanut Caramel Nougat Bars taste just like Snickers. 

Click here to see the How to Make Halloween Candy at Home

10
Servings
1585
Calories Per Serving
Deliver Ingredients

Ingredients

For the chocolate coating

  • 8 Cups milk chocolate
  • 1/3 Cup unsalted butter

For the nougat

  • 2 3/4 Cups granulated sugar, divided
  • 1/2 Cup egg whites
  • 2 Cups smooth peanut butter (not natural)

For the caramel

  • 1/2 vanilla bean, split
  • 1 1/3 Cup butter, cubed
  • 1 1/2 Cup granulated sugar
  • 1/4 Cup honey
  • 1 Cup toasted salted peanuts

Directions

For the chocolate coating

Line a 9-by-13-inch pan with parchment paper. Set aside.

Melt the chocolate and the butter together over a double-boiler until the chocolate is almost fully melted. Pour a thin layer of the chocolate mixture into the prepared pan and refrigerate until hardened, approximately 30 minutes.

For the nougat

Next, make the nougat. Place the egg whites in a stand mixer with the whisk attachment. In separate saucepans, mix 1 cup of sugar with a small amount of water, and 1 ¾ cups of sugar with a small amount of water. Place both pans over medium heat and bring to a boil.

When the 1 cup of sugar comes to a boil, begin whipping the egg whites. Using candy thermometers, measure the temperature of both saucepans. When the 1 cup of sugar reaches 240 degrees, pour it into the whipping whites; lower the speed of the white to ensure the hot sugar does not splash out of the bowl. Once all of the sugar mixture is poured in, increase the speed and continue whipping.When the 1 ¾ cups of sugar reaches 254 degrees, pour it into the whipping egg whites/sugar mixture (again, be sure to lower the speed until all is poured in). Continue to whip for 1 minute, then remove from the stand mixer and stir in the peanut butter by hand just to combine.

Remove the pan with the cooled chocolate from the fridge, and spread the nougat evenly onto the chocolate layer. Refrigerate while you make the caramel.

For the caramel

Scrape the vanilla seeds from the split bean into the cubed butter. Place all of the sugar in a saucepan and add a very small amount of water, just enough to hydrate the sugar. Cook until amber in color. Remove from heat and whisk in the vanilla butter, one small piece at a time, to emulsify. When half of the butter has been added, whisk in the honey. Add in the rest of the butter, 1 piece at a time, and continue whisking until all is incorporated.

Fold in the peanuts; do not overmix. Remove the 9-by-13-inch pan from the fridge and pour the caramel/peanut mixture over the nougat layer. Refrigerate for 15 minutes.

Pour a thin layer of the remaining melted chocolate mixture over the top of the caramel/nuts layer (you may microwave the chocolate mixture for 15 seconds if it’s too thick). Refrigerate until hardened, approximately 30 minutes.

Remove the candy from the pan and transfer to a cutting board. Using a sharp chef’s knife, cut the candy into small rectangles.

Prepare a sheet tray lined with parchment. Dip each candy rectangle in the remaining melted chocolate mixture, covering each completely. Place each dipped candy onto the prepared sheet tray. Once all candies are dipped, refrigerate until hardened, approximately 30 minutes. Store in the refrigerator until ready to serve.

Nutritional Facts

Total Fat
79g
100%
Sugar
19g
21%
Saturated Fat
31g
100%
Cholesterol
18mg
6%
Carbohydrate, by difference
210g
100%
Protein
29g
63%
Vitamin A, RAE
11µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
990mg
99%
Choline, total
36mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
111µg
28%
Iron, Fe
6mg
33%
Magnesium, Mg
230mg
72%
Manganese, Mn
3mg
100%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
575mg
82%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
1193mg
80%
Thiamin
1mg
91%
Water
16g
1%
Zinc, Zn
4mg
50%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.