Milk Peanut Nougat Recipes

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.

Steps:

• Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
• In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don't overmix.
• Divide the batter evenly among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 20 to 22 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
• Make the nougat frosting: Beat the marshmallow creme, peanut butter and salt with a mixer until smooth; set aside. Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes. Add the confectioners' sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
• Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts.

Steps:

• Make the peanut caramel:
• Line bottom and sides of loaf pan with foil, leaving an overhang on all sides. Lightly coat foil with nonstick spray.
• Gently stir sugar and 1/4 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
• Carefully add cream in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream and stir to break up bubbles. Stir in butter until melted and smooth.
• 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 carefully stir to combine. Quickly transfer peanut mixture to prepared pan and press into an even layer with a spatula. Let sit at room temperature until set, at least 1 hour and up to overnight.
• Make the nougat:
• Beat egg whites in a stand mixer fitted with the whisk attachment on medium speed until soft peaks form. Meanwhile, fit a small saucepan with candy thermometer. Pour 1/2 cup water into saucepan, add sugar, and gently stir to combine. Heat over medium and cook, stirring, until sugar dissolves. Bring to a boil and continue to cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until mixture reaches 255°F. Return mixer speed to medium, then add sugar mixture in a slow, steady stream to egg whites down side of bowl.
• Increase mixer speed to medium-high and continue to beat until bowl feels warm to the touch and mixture is thick, tacky, and opaque white, about 8 minutes. Add peanut butter and salt and fold gently with a spatula until incorporated.
• Scoop peanut butter mixture onto peanut caramel; gently press into an even layer. Let sit at room temperature until set, at least 1 hour and up to overnight.
• Make the chocolate coating:
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
• Pour one-third of chocolate mixture over nougat; reserve remaining chocolate mixture at room temperature. Chill until set, at least 20 minutes.
• Cut a piece of parchment roughly the same size as top of loaf pan; press over set chocolate. Place a wire rack over pan. Holding pan and rack together, invert quickly. Remove pan, then peel off parchment. Set rack inside a rimmed baking sheet lined with waxed paper.
• Slowly pour reserved chocolate mixture over loaf; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed), pouring a little extra down center of bar. If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Chill until firm, about 45 minutes.
• Let sit at room temperature 10 minutes, then cut crosswise into 16-20 slices.
• Do Ahead
• Bar can be made 3 days ahead; loosely cover and chill.