Ingredients
First Chocolate Layer
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Nougat Layer
- 4 tablespoons unsalted butter
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup evaporated milk
- 7 ounce jar marshmallow fluff
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups roasted peanuts, chopped
Caramel Layer
- 11 ounce bag caramels, unwrapped
- 1/4 cup evaporated milk
Second Chocolate Layer
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Directions
- Line a 13x9-inch baking dish with parchment paper. Set aside.
- Melt together chocolate and peanut butter for the first chocolate layer. Spread evenly in bottom of prepared baking dish. Place in freezer to set.
- Meanwhile in a small saucepan melt butter over medium heat. Add sugar and evaporated milk. Bring to boil, stirring frequently. Once boiling cook for 5 minutes, continuing to stir frequently. Remove from heat and mix in marshmallow fluff, peanut butter, and vanilla. Mix until smooth and then fold in chopped peanuts. Spread over first chocolate layer.
- In a microwave-safe bowl melt together caramel and evaporated milk at 50% power, stirring every 45 seconds until melted and smooth. Pour over nougat layer. Place in refrigerator until caramel is set.
- Melt second layer of chocolate and peanut butter together for the top. Spread evenly over the caramel layer. Place in refrigerator for at least 2 hours until chocolate and caramel are solid. Slice and serve.
- Store bars in refrigerator for best results.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.