When it comes to delicious and decadent desserts, few treats can match the allure of caramel peanut nougat bars. These delightful confections are renowned for their sweet and nutty flavor, with a texture that is both chewy and crunchy. Originating from the kitchens of confectioners and bakers worldwide, caramel peanut nougat bars have become a beloved indulgence for people of all ages. Whether you're a novice baker looking to expand your culinary skills or an experienced home cook seeking a new recipe to impress your friends and family, this article will guide you through the steps of creating the perfect caramel peanut nougat bars. From gathering the necessary ingredients to mastering the art of tempering chocolate, you'll find all the information you need to craft these delectable treats in the comfort of your own kitchen.
Here are our top 7 tried and tested recipes!
CHOCOLATE PEANUT CARAMEL NOUGAT BARS
These Chocolate Peanut Caramel Nougat Bars taste just like Snickers. Click here to see the How to Make Halloween Candy at Home
Provided by AJStone
Yield 10
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 1746 calories, Sugar 167 g, Fat 104 g, Carbohydrate 187 g, Cholesterol 112 mg, Fiber 8 g, Protein 27 g, SaturatedFat 51 g, Sodium 200 mg, TransFat 1 g
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
CARAMEL NOUGAT CANDY
With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES
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 Peanut Butter Cookies
Yield 18
Number Of Ingredients 11
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, Carbohydrate 46.4 g, Cholesterol 27.1 mg, Fat 15.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 216 mg, Sugar 33.7 g
CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT
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 the same flavors, but whipping up nougat fluffy enough to eat by the forkful with soft peanut-studded caramel.
Provided by Genevieve Ko
Categories Halloween Chocolate Peanut Peanut Butter Dessert Candy Butterscotch/Caramel
Yield 16-20 servings
Number Of Ingredients 17
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.
CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES
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 Peanut Butter Cookies
Yield 18
Number Of Ingredients 11
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, Carbohydrate 46.4 g, Cholesterol 27.1 mg, Fat 15.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 216 mg, Sugar 33.7 g
Tips:
- Use a heavy-bottomed saucepan to make the caramel, as it will help to prevent scorching.
- Be careful not to overcook the caramel, as it will become bitter.
- If the caramel is too thick, add a little bit of water and stir until it reaches the desired consistency.
- Pour the caramel into a prepared pan and let it cool completely before cutting it into bars.
- For a chewier nougat, use more marshmallows.
- For a crunchier nougat, use more peanuts.
- Store the nougat bars in an airtight container at room temperature for up to two weeks.
Conclusion:
Caramel peanut nougat bars are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a sweet and chewy nougat that is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat to make, give these caramel peanut nougat bars a try - you won't be disappointed!
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