Nutty Caramel Chocolate Indulgence Bars
Indulge in the irresistible combination of crunchy peanuts, silky caramel, and velvety chocolate with our Nutty Caramel Chocolate Indulgence Bars. This delightful candy bar recipe creates a treat packed with textures and flavors, making it perfect for sharing at parties or enjoying as a sweet snack. The process involves crafting a fluffy nougat base, a delectable caramel layer, and a smooth chocolate coating, ensuring that each bite is a satisfying experience. Make a batch today and treat yourself and your loved ones to these homemade delights that rival store-bought candy bars!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Nonstick cooking spray
to taste (For greasing the baking dish)
Chunky peanut butter
1/3 cup (To be mixed with marshmallow cream)
Vanilla extract
1/2 teaspoon (To flavor the nougat)
Marshmallow cream
1 (7 1/2 ounce) jar (To be combined with the nougat ingredients)
Granulated sugar
1 cup (To be used in the nougat and 1 cup for the caramel)
Heavy cream or whole milk
1/2 cup (1/4 cup for the nougat and 3/4 cup for the caramel)
Unsalted butter
1/2 cup (1/4 cup for the nougat and 1/4 cup cut into pieces for the caramel)
Light corn syrup
1/2 cup (To sweeten the caramel)
Coarsely chopped dry roasted salted peanuts
1 1/2 cups (To be mixed into the caramel)
Good-quality milk chocolate
2 lbs (Chopped coarsely for melting and coating)
Instructions
1
Special equipment: Heatproof spatula, candy thermometer.
2
1. Begin by preparing your workspace. Spray a 13-by-9-inch baking dish with nonstick spray and line it with parchment paper, allowing 2 inches to hang over the edges for easy removal later.
3
2. For the nougat layer, combine chunky peanut butter, vanilla extract, and marshmallow cream in a large mixing bowl. Set aside.
4
3. In a heavy-bottomed saucepan, combine 1 cup of granulated sugar, 1/4 cup of heavy cream (or whole milk), and 1/4 cup of unsalted butter. Place over medium-high heat and stir until the sugar is completely dissolved. Attach a candy thermometer and continue to heat until the mixture turns a light amber color and reaches 250°F, about 4 to 5 minutes.
5
4. Once the nougat mixture reaches the correct temperature, immediately remove from the heat and pour it into the prepared marshmallow mixture. Stir gently until fully incorporated without over-mixing. The nougat should be light and airy.
6
5. Pour the nougat into the prepared baking dish and spread it evenly using a rubber spatula coated with nonstick spray. Place in the refrigerator to firm up while you move on to the caramel layer.
7
6. For the caramel filling, combine 1 cup of granulated sugar, 3/4 cup of heavy cream, and 1/2 cup of light corn syrup in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture reaches an amber color and hits 250°F, taking about 8 to 10 minutes.
8
7. Remove the caramel from heat and carefully stir in 1/4 cup of cut-up unsalted butter. Stir until fully melted and combined. Add the 1 1/2 cups of chopped dry roasted salted peanuts and mix well.
9
8. Pour the warm caramel mixture over the nougat layer and smooth it out with a spatula. Return the dish to the refrigerator and let it cool until the caramel is set, roughly 15 minutes.
10
9. Once cooled, transfer the candy to a cutting board. Cut the slab lengthwise into thirds, then slice each section into nine 1-inch rectangles, using a sharp knife spritzed with nonstick spray to prevent sticking.
11
10. For the chocolate coating, melt 2 lbs of good-quality milk chocolate in a heatproof bowl set over a simmering pot of water. Stir occasionally until completely smooth, about 8 to 10 minutes.
12
11. Dip each candy piece into the melted chocolate, ensuring it's fully covered. Use two forks to lift it out, allowing the excess chocolate to drip off. Place the dipped bars on a wire cooling rack.
13
12. Once all bars are dipped, transfer them to a parchment-lined baking sheet and refrigerate for at least 20 minutes until the chocolate sets.
14
Cook's Note: For thicker candy bars, consider using a smaller baking dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Caramel Chocolate Indulgence Bars?
They are homemade candy bars featuring a fluffy nougat base, a crunchy peanut and caramel layer, and a smooth milk chocolate coating.
What special equipment is needed for this recipe?
You will need a heatproof spatula and a candy thermometer to ensure the sugar mixtures reach the correct temperatures.
What size baking dish should be used?
The recipe calls for a 13-by-9-inch baking dish.
How should I prepare the baking dish?
Spray the dish with nonstick spray and line it with parchment paper, leaving 2 inches of overhang for easy removal.
What ingredients are in the nougat layer?
The nougat consists of chunky peanut butter, vanilla extract, marshmallow cream, granulated sugar, heavy cream or whole milk, and unsalted butter.
What temperature should the nougat syrup reach?
The sugar, cream, and butter mixture for the nougat should reach 250°F (121°C).
How long does it take to cook the nougat syrup?
It typically takes about 4 to 5 minutes over medium-high heat.
What is the secret to a light and airy nougat?
Stir the hot syrup into the marshmallow mixture gently until fully incorporated without over-mixing.
How do I prevent the nougat from sticking to the spatula?
Coat your rubber spatula with nonstick spray before spreading the nougat into the baking dish.
What ingredients are needed for the caramel layer?
The caramel layer requires granulated sugar, heavy cream, light corn syrup, unsalted butter, and chopped dry roasted salted peanuts.
What temperature should the caramel reach?
The caramel mixture should be boiled until it reaches 250°F (121°C).
How long does the caramel take to boil?
It generally takes about 8 to 10 minutes to reach the correct temperature and amber color.
When should I add the peanuts to the caramel?
Mix the peanuts into the caramel after you have removed it from the heat and stirred in the butter.
What type of peanuts are recommended?
The recipe suggests using 1 1/2 cups of coarsely chopped dry roasted salted peanuts.
How long does the caramel layer need to chill before cutting?
It should be refrigerated for roughly 15 minutes until the caramel is set.
How many bars does this recipe make?
The recipe yields 27 bars by cutting the slab into thirds and then slicing each section into nine 1-inch rectangles.
How can I make the bars thicker?
To achieve thicker candy bars, you can use a smaller baking dish than the recommended 13-by-9-inch size.
How do I stop the knife from sticking when cutting the bars?
Spritz a sharp knife with nonstick spray before cutting the candy slab.
What kind of chocolate is used for the coating?
The recipe calls for 2 lbs of good-quality milk chocolate.
What is the best way to melt the chocolate?
Melt the chocolate in a heatproof bowl set over a simmering pot of water, stirring occasionally for 8 to 10 minutes.
How do I coat the bars in chocolate?
Dip each candy piece into the melted chocolate using two forks to lift them out and let excess chocolate drip off.
Where should the bars dry after being dipped?
Place the dipped bars on a wire cooling rack initially, then move them to a parchment-lined baking sheet.
How long do the finished bars need to set in the fridge?
Refrigerate the bars for at least 20 minutes until the chocolate coating is completely set.
Can I use whole milk instead of heavy cream for the nougat?
Yes, the recipe allows for the use of either heavy cream or whole milk in the nougat layer.
What type of corn syrup is used in the caramel?
Light corn syrup is used to sweeten and provide texture to the caramel.
What is the purpose of the marshmallow cream?
It is combined with peanut butter and vanilla to form the base of the fluffy nougat layer.
Is this a no-bake recipe?
Yes, these bars are a no-bake treat, as they are set in the refrigerator rather than baked in an oven.
How much peanut butter is in the recipe?
The recipe uses 1/3 cup of chunky peanut butter.
What type of butter should I use?
Unsalted butter is recommended for both the nougat and the caramel layers.
How much vanilla extract is added?
One-half teaspoon of vanilla extract is used to flavor the nougat layer.