PEANUT BUTTER NOUGAT CANDY BAR RECIPES

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CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR RECIPE - FOOD.COM



Crunchy Peanut Caramel Nougat Candy Bar Recipe - Food.com image

Make and share this Crunchy Peanut Caramel Nougat Candy Bar recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 0S

Cook Time 1 hours 25 minutes

Yield 27 fun-size candy bars

Number Of Ingredients 13

nonstick cooking spray, for greasing
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
1 (7 1/2 ounce) jar marshmallow cream
1 cup granulated sugar
1/4 cup heavy cream or 1/4 cup whole milk
1/4 cup unsalted butter
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1/4 cup unsalted butter, cut into pieces
1 1/2 cups coarsely chopped dry roasted salted peanuts
2 lbs good-quality milk chocolate, coarsely chopped with a serrated knife

Steps:

  • Special equipment:.
  • Heatproof spatula, candy thermometer.
  • Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
  • For the nougat:.
  • Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. 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.
  • Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. 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. Place in the refrigerator to cool and get going on your next layer, the caramel.
  • For the caramel filling:.
  • 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. Remove from the heat and stir in the butter, carefully, as it will foam up. (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!
  • Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
  • Transfer the candy to a cutting board. 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.
  • 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. 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.
  • Cook's Note:.
  • Use a smaller baking dish for thicker candy bars.

Nutrition Facts : Calories 421.9, FatContent 23.9, SaturatedFatContent 11.1, CholesterolContent 28.3, SodiumContent 157.1, CarbohydrateContent 48.2, FiberContent 2.3, SugarContent 37.1, ProteinContent 6.4

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES RECIPE | ALLRECIPES



Caramel Nougat Bar Peanut Butter Cookies Recipe | Allrecipes image

These cookies are delicious peanut butter cookies with a bite sized milk chocolate covered caramel and nougat candy bar inside. The candy melts when baked to produce a delightfully chewy caramel, peanut butter cookie.

Provided by Sara Smith

Categories     Desserts    Cookies    Peanut Butter Cookie Recipes

Yield 3 dozen

Number Of Ingredients 11

½ cup white sugar
½ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ cup peanut butter
1 egg
1?½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
36 fun size bars milk chocolate covered caramel and nougat candy

Steps:

  • Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
  • Add in flour, baking soda, baking powder, and salt.
  • Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

Nutrition Facts : Calories 337.4 calories, CarbohydrateContent 46.4 g, CholesterolContent 27.1 mg, FatContent 15.3 g, FiberContent 1.1 g, ProteinContent 4.7 g, SaturatedFatContent 8.4 g, SodiumContent 216 mg, SugarContent 33.7 g

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