Chocolate And Caramel Nougat Bars Recipes

CHOCOLATE AND CARAMEL NOUGAT BARS

Steps:

• Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
• In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
• Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

CARAMEL NOUGAT CANDY

Steps:

• In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

CARAMEL NOUGAT BAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
• Melt caramel candy in a small saucepan or a microwave oven.
• Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan.
• Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost.
• To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!