Description
A decadent, no-bake candy bar with layers of chewy nougat, gooey salted caramel, crunchy peanuts, and rich milk chocolate.
Ingredients
Scale
- 1/2 cup Unsalted butter (softened, divided)
- 1 cup Creamy peanut butter (divided, not natural/oily style)
- 1 1/4 cups Powdered sugar (sifted)
- 7 oz Marshmallow fluff (or 16 large marshmallows)
- 1 tsp Pure vanilla extract
- 14 oz Soft caramels (like Kraft, unwrapped)
- 3 tbsp Heavy cream (or whole milk)
- 1 1/2 cups Dry roasted peanuts (lightly salted, coarsely chopped)
- 2 cups Milk chocolate chips (high quality for best tempering)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a medium saucepan over low heat, melt 1/4 cup butter and 1/4 cup peanut butter together, stirring constantly until smooth. Remove from heat and whisk in the powdered sugar, marshmallow fluff, and vanilla until a thick, cohesive nougat forms. Press this mixture firmly and evenly into the bottom of your prepared pan. Chill for 20 minutes.
- In the same saucepan (no need to wash), combine the unwrapped caramels and heavy cream. Cook over medium-low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth, about 5-7 minutes. Immediately pour the warm caramel over the chilled nougat layer, spreading it to the edges. Sprinkle the chopped peanuts evenly over the caramel, gently pressing them in. Return the pan to the refrigerator to set for 30 minutes.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water (the bowl should not touch the water). Add the chocolate chips and remaining 1/4 cup butter. Stir gently and constantly until the chocolate is about 90% melted, then remove from the heat and continue stirring until completely smooth and glossy.
- Carefully pour the melted chocolate over the peanut layer, using an offset spatula to spread it into a smooth, even coating that reaches all edges. Tap the pan gently on the counter to release any air bubbles. Allow the chocolate to set at cool room temperature for 10 minutes before transferring to the refrigerator to chill completely for at least 2 hours, or until firm.
- Using the parchment paper overhang, lift the entire slab out of the pan and place it on a cutting board. Warm a large, sharp knife under hot water, dry it, and slice the slab into 16 bars (4×4 grid). For clean cuts, wipe the knife clean and re-warm between slices. Serve immediately or store.
Notes
- Prep Time: 60 min
- Cook Time: 120 min
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Snickers Bars, homemade candy, dessert, no-bake recipe