CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR
Provided by Kelsey Nixon
Categories dessert
Time 1h25m
Yield 27 fun-size candy bars
Number Of Ingredients 13
Steps:
- 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.
CHOCOLATE COVERED NOUGATS
Steps:
- Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
- Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
- Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
- Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
- As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
- Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
- Set up a sheet pan with a rack and set aside.
- Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.
CARAMEL PEANUT NOUGAT BARS
A yummy candy recipe that is just right for the holidays and everyday. They fit right into a lunch box or your purse. This is a really good one, so I hope you will enjoy
Provided by Linda Griffith
Categories Candies
Time 10m
Number Of Ingredients 9
Steps:
- 1. Combine corn syrup, butter, vanilla, peanut butter and salt until creamy. Mix in the confectioners' sugar. When the mixture is very thick, press it into a lightly greased 9x9 inch pan. Refrigerate. Melt the caramels in a double boiler over hot water. When soft, mix in the peanuts. Pour over the mixture in the pan. Refrigerate. Melt the chocolate in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan is firm, cut it into 2x1 inch bars. Spear a bar on a fork and dip into the melted chocolate. Tap to knock off any excess drips. If you like, roll into finely chopped peanuts. Place on waxed paper to cool to room temperature.
CHOCOLATE CANDY BAR ROUNDS
Steps:
- For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
- Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
- For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
- For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
- For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
- Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR
Make and share this Crunchy Peanut Caramel Nougat Candy Bar recipe from Food.com.
Provided by Food.com
Categories Candy
Time 1h25m
Yield 27 fun-size candy bars
Number Of Ingredients 13
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, Fat 23.9, SaturatedFat 11.1, Cholesterol 28.3, Sodium 157.1, Carbohydrate 48.2, Fiber 2.3, Sugar 37.1, Protein 6.4
More about "giant chocolate candy bar with peanuts and nougat recipes"
CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR : …
Web 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 …
From cookingchanneltv.com
From cookingchanneltv.com
5 INGREDIENT CHOCOLATE PEANUT NOUGAT
Web Oct 2, 2015 Working quickly (before it sets) pour out the nougat into the tin. Smooth the top using a palette knife or back of a spoon and leave to cool and set for at least 45 minutes. Once cooled, remove …
From kitchensanctuary.com
From kitchensanctuary.com
THE 7 BEST NOUGAT CANDY RECIPES - THE …
Web Dec 21, 2022 A light peanut nougat is topped with a layer of peanut caramel, and the whole thing is coated in chocolate for an absolutely irresistible version of a beloved treat. 07 of 07 White Chocolate …
From thespruceeats.com
From thespruceeats.com
SNICKERS CANDY BAR RECIPE - THE SPRUCE EATS
Web Jul 22, 2021 Pour the candy into the prepared pan and smooth it into an even layer. While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the …
From thespruceeats.com
From thespruceeats.com
FUN-SIZE CHOCOLATE NOUGAT CANDY BARS RECIPE | GOOP
Web Line a baking sheet with parchment paper. 2. In a medium bowl, mix together 2 tablespoons of cacao butter, the milk, maple syrup, vanilla, almond flour, and salt until well combined. …
From goop.com
From goop.com
- 2. In a medium bowl, mix together 2 tablespoons of cacao butter, the milk, maple syrup, vanilla, almond flour, and salt until well combined. Stir in the nuts.
- 3. Tear each date open lengthwise and remove the pit. Stuff each date with a spoonful of filling, then close them up as best you can (it’s okay if they don’t seal completely) before placing them on the prepared baking sheet. Place the dates in the freezer for at least 10 minutes.
- 4. Melt together the chocolate and the remaining 1 tablespoon of cacao butter in a double boiler or the microwave until homogenous, 1 to 3 minutes, stirring at 20-second intervals. Dip each date in the chocolate, using a spoon to turn to coat completely. Return the coated dates to the baking sheet and sprinkle them with the Maldon salt.
CHOCOLATE, NOUGAT, CARAMEL AND PEANUT BARS - PASTRY …
Web Mar 3, 2020 To make chocolate, nougat, caramel and peanut bars line 30cmx10cm (12″x4″) loaf pan with parchment paper. Next, make the caramel layer. To make soft …
From pastrymaestra.com
Estimated Reading Time 6 mins
From pastrymaestra.com
Estimated Reading Time 6 mins
AMAZON.COM: GIANT CANDY BAR
Web Twix Caramel and Milk Chocolate Fun Size Cookie Bar – LEFT and RIGHT Twix – Individually wrapped Bulk Snack Size Candy Pack (1 Pound) 1 Pound. 470. $1898 …
From amazon.com
From amazon.com
100 GRAND AMERICAN CHOCOLATE BAR | CANDY FUNHOUSE
Web Filled with bits of crispy, puffed rice and accompanied by the most perfect golden, silky caramel encased in a rich layer of smooth milk chocolate! It's extravagantly delicious …
From candyfunhouse.ca
From candyfunhouse.ca
CHOCOLATE PEANUT BUTTER NOUGAT CANDY BAR RECIPE - YOUTUBE
Web It’s Halloween time again and anyone with a sweet tooth is gearing up for basketfuls and armloads of sweet treats. This week, we have a nougat candy bar reci...
From youtube.com
From youtube.com
UNREAL DARK CHOCOLATE CARAMEL PEANUT NOUGAT BAR
Web Organic Cassava Syrup, Dark Chocolate (Cocoa Beans (Fair Trade Certified By Fair Trade USA, 22% Fair Trade Certified Ingredients), Cane Sugar, Cocoa Butter (Fair Trade …
From giantfood.com
From giantfood.com
AMAZON.COM: GIANT CANDY BARS
Web Snickers Slice n' Share Giant Candy Bar Chocolate Gift & Chocolate Stocking Stuffer. SNICKERS Slice 'n Share · 1 Pound ... Snickers Chocolate Easter Candy Bars, Fun …
From amazon.com
From amazon.com
BEST GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT 752283 …
Web For the peanut caramel: Nonstick vegetable oil spray: 1 1/4 cups sugar: 2/3 cup heavy cream: 2 tablespoons unsalted butter: 1 3/4 cups unsalted, dry-roasted peanuts (see …
From alicerecipes.com
From alicerecipes.com
GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT
Web Mar 22, 2020 - The iconic chocolate bar of peanut-studded caramel and nougat is all about chewiness. Transforming that small bite into a giant layered treat means keeping …
From pinterest.com
From pinterest.com
AMAZON.CA: GIANT CHOCOLATE BARS
Web HERSHEY'S Giant Chocolate Candy Bars Mil Chocolate with Almonds, 6.8 Ounce (12 Bars) Almond. 4.7 4.7 out of 5 stars ... Toblerone Swiss Milk Chocolate with Honey and …
From amazon.ca
From amazon.ca
PEANUT BUTTER NOUGAT CANDY BAR RECIPE - THE WORLD RECIPE
Web Oct 13, 2022 Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately add …
From theworldrecipe.com
From theworldrecipe.com
VIDEO RECIPE: CHOCOLATE PEANUT BUTTER NOUGAT CANDY BAR
Web Pour caramel over the peanuts, spreading evenly. Top with remaining peanuts, pressing into caramel. Let chill at least 3 hours, or until set. Remove candy from fridge, lift out of …
From ilovepeanutbutter.com
From ilovepeanutbutter.com
GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT …
Web Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately add peanuts and salt and …
From tfrecipes.com
From tfrecipes.com
NOUGAT CANDY BARS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web 1. Preheat oven to 350°F. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray. 2. Spread nuts on baking sheet and toast for about …
From stevehacks.com
From stevehacks.com
You'll also love