Candy Bar Recipe
American · Dessert · 40 min total
This homemade candy bar combines a crunchy nougat center, caramel layer, and roasted peanuts, all coated in rich milk chocolate. It's a fun and delicious treat that rivals store-bought versions.
30
min prep
min prep
10
min cook
min cook
12
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup milk chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 cup marshmallow creme
- 1 cup roasted salted peanuts, chopped
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup semi-sweet chocolate chips (for coating)
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a medium bowl, combine milk chocolate chips and peanut butter. Microwave in 30-second intervals, stirring until smooth. Spread evenly in the prepared pan. Refrigerate until set, about 15 minutes.
- In a large bowl, beat butter and powdered sugar until smooth. Beat in marshmallow creme until well combined. Fold in chopped peanuts. Spread this nougat mixture over the chocolate layer. Refrigerate until firm, about 30 minutes.
- Pour caramel sauce over the nougat layer and spread evenly. Return to refrigerator for 15 minutes.
- In a small bowl, melt semi-sweet chocolate chips in the microwave in 30-second intervals, stirring until smooth. Pour over the caramel layer and spread evenly. Refrigerate until completely set, about 1 hour.
- Using the parchment overhang, lift the candy out of the pan. Cut into 12 bars. Store in an airtight container in the refrigerator.
Tips
- For easier cutting, let the candy sit at room temperature for 5 minutes before slicing.
- Store bars in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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