Chocolate Caramel Nougat Layered Bars

Chocolate Caramel Nougat Layered Bars
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0
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By Erin Sellin
Prep Time:
20m
Bake/Cook Time:
10m
Yield:
30 bars
Plan for:

Chill + freeze time 

These Chocolate Caramel Nougat Layered Bars are almost like a homemade Snickers bar but better! Part candy, part cookie, this decadent dessert is loaded with chocolate, nougat, gooey caramel (and even more chocolate) for the ultimate candy bar inspired dessert. 

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Products Used
Extra Fine Granulated Pure Cane Sugar Bag
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Recipe Developer
Ingredientes

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
Ingredientes

Directions

  1. Line a 13x9-inch baking dish with parchment paper. Set aside.
  2. Melt together chocolate and peanut butter for the first chocolate layer. Spread evenly in bottom of prepared baking dish. Place in freezer to set. 
  3. 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.
  4. 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.
  5. 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.
  6. Store bars in refrigerator for best results.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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