Ingredients
The following ingredients have 4 Servings
- 2 cups (12oz/340g) semisweet chocolate chips, divided
- 1 jar ((7oz/198g) marshmallow fluff)
- 4 tablespoons creamy peanut butter
- 1 1/2 cups (6oz/172g) powdered sugar, sifted
- 1 cup (5oz/142g) peanuts, roasted salted
- 2 cups (11oz/331g) caramels (store bought or homemade)
- 1/4 cup (2oz/57g) cream
Instruction
- Line an 11X7-inch baking pan with parchment paper.
- Place 1 cup of chocolate chips in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
- Pour melted chocolate evenly into prepared pan. Place in the fridge until hardened.
- Meanwhile, combine marshmallow fluff, peanut butter and powdered sugar in the bowl and mix until combined and a soft nougat forms. If will be a stiff consistency.
- Press nougat evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.
- In a bowl combine the caramels and heavy cream and melt over a bain marie or in the microwave. Cook until melted and smooth. Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.
- In a heatproof bowl, melt remaining 1 cup chocolate chips in the microwave. Pour over caramel layer, spreading evenly.
- Refrigerate for 1 hour, or until chocolate is set. Use a sharp knife to cut into bars.
- Keep refrigerated for up to 4 weeks.
