Caramel and Nougat Candy Bars Copycat Recipe
Caramel and Nougat Candy Bars Copycat Recipe
Chocolatey, crunchy and caramelly is what you will discover in this delicious Caramel and Nougat Candy Bars Copycat Recipe!
Caramel and Nougat Candy Bars Copycat Recipe
(Printable recipe below)
Ingredients …
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
One 7.5-ounce jar marshmallow cream
1 cup granulated sugar
1/4 cup heavy cream or whole milk
1/2 stick unsalted butter
Caramel Filling:
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1/2 stick unsalted butter, cut into pieces
1 1/2 cups coarsely chopped roasted salted peanuts
2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife
Instructions…
*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!
*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.
Need More Copycat Recipes?
This Caramel and Nougat Candy Bars Copycat Recipe is one of 38 Scrumptious Candy Copycat Recipes included in my eBook! This is available in PDF format as an instant download. While a few of the recipes included in the eBook are also available on my website as printable recipes, this book will be all inclusive and you won’t have to print several separate recipes at a time!
Please do check out my 38 Scrumptious Candy Copycat Recipes eBook!
Ok, back to the printable Caramel and Nougat Candy Bars Copycat Recipe you came for!
Please Enjoy Your Free Printable Caramel and Nougat Candy Bars Copycat Recipe
Caramel and Nougat Candy Bars Copycat Recipe
Ingredients
- 1/3 cup chunky peanut butter
- 1/2 teaspoon vanilla extract
- 1 7.5-ounce jar marshmallow cream
- 1 cup granulated sugar
- 1/4 cup heavy cream or whole milk
- 1/2 stick unsalted butter
- Caramel Filling:
- 1 cup granulated sugar
- 3/4 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 cups coarsely chopped roasted salted peanuts
- 2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife
Instructions
- 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!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.
