Chocolate And Peanut Butter Nougat Squares Recipes

CHOCOLATE PEANUT BUTTER NOUGAT SQUARES

Steps:

• Spray a 9″ x 13″ baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and 3⁄4 cup water in a 6-qt. saucepan and heat over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring, until mixture reaches 250°. Meanwhile, put remaining corn syrup, vanilla, and egg white into the bowl of a stand mixer fitted with a whisk.
• In a medium bowl, combine peanut butter, powdered milk, and confectioners' sugar and stir until smooth; set peanut butter mixture aside. When syrup reaches 235°, begin to whip egg white mixture on high speed. Once the syrup reaches 250°, remove pan from heat and let sit 1 minute. Reduce mixer speed to medium and carefully pour hot syrup into the center of the egg whites in a slow, steady stream. After all the syrup is added, increase speed to medium-high and beat for 4 minutes. Remove bowl from mixer and, using a rubber spatula, fold in peanut butter mixture gently but quickly until well combined. Transfer to prepared baking pan and smooth with a rubber spatula; let cool to room temperature.
• Remove nougat from pan and transfer to a cutting board. Cut into 1″ squares and set aside. Combine chocolate and shortening in a medium heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate cool until an instant-read thermometer reads 89°.
• Using two toothpicks or a candy dipping fork, dip a square of nougat into the chocolate, shake off excess coating, and place candy on a sheet of wax paper or parchment paper. Sprinkle squares with a small pinch of sea salt while chocolate is still liquid; repeat with remaining nougat squares, chocolate, and sea salt. If chocolate cools below 86°, set the bowl over the pot of simmering water and heat, stirring constantly, until it returns to 89°, then continue coating nougat squares. Let chocolate cool to room temperature and set before serving.

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
• To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT

Steps:

• Make the peanut caramel:
• Line bottom and sides of loaf pan with foil, leaving an overhang on all sides. Lightly coat foil with nonstick spray.
• Gently stir sugar and 1/4 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
• Carefully add cream in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream and stir to break up bubbles. Stir in butter until melted and smooth.
• Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately add peanuts and salt and carefully stir to combine. Quickly transfer peanut mixture to prepared pan and press into an even layer with a spatula. Let sit at room temperature until set, at least 1 hour and up to overnight.
• Make the nougat:
• Beat egg whites in a stand mixer fitted with the whisk attachment on medium speed until soft peaks form. Meanwhile, fit a small saucepan with candy thermometer. Pour 1/2 cup water into saucepan, add sugar, and gently stir to combine. Heat over medium and cook, stirring, until sugar dissolves. Bring to a boil and continue to cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until mixture reaches 255°F. Return mixer speed to medium, then add sugar mixture in a slow, steady stream to egg whites down side of bowl.
• Increase mixer speed to medium-high and continue to beat until bowl feels warm to the touch and mixture is thick, tacky, and opaque white, about 8 minutes. Add peanut butter and salt and fold gently with a spatula until incorporated.
• Scoop peanut butter mixture onto peanut caramel; gently press into an even layer. Let sit at room temperature until set, at least 1 hour and up to overnight.
• Make the chocolate coating:
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
• Pour one-third of chocolate mixture over nougat; reserve remaining chocolate mixture at room temperature. Chill until set, at least 20 minutes.
• Cut a piece of parchment roughly the same size as top of loaf pan; press over set chocolate. Place a wire rack over pan. Holding pan and rack together, invert quickly. Remove pan, then peel off parchment. Set rack inside a rimmed baking sheet lined with waxed paper.
• Slowly pour reserved chocolate mixture over loaf; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed), pouring a little extra down center of bar. If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Chill until firm, about 45 minutes.
• Let sit at room temperature 10 minutes, then cut crosswise into 16-20 slices.
• Do Ahead
• Bar can be made 3 days ahead; loosely cover and chill.

CHOCOLATE PEANUT SQUARES

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.

CHOCOLATE PEANUT CARAMEL NOUGAT BARS

Steps:

• Line a 9-by-13-inch pan with parchment paper. Set aside.
• Melt the chocolate and the butter together over a double-boiler until the chocolate is almost fully melted. Pour a thin layer of the chocolate mixture into the prepared pan and refrigerate until hardened, approximately 30 minutes.
• Next, make the nougat. Place the egg whites in a stand mixer with the whisk attachment. In separate saucepans, mix 1 cup of sugar with a small amount of water, and 1 ¾ cups of sugar with a small amount of water. Place both pans over medium heat and bring to a boil.
• When the 1 cup of sugar comes to a boil, begin whipping the egg whites. Using candy thermometers, measure the temperature of both saucepans. When the 1 cup of sugar reaches 240 degrees, pour it into the whipping whites; lower the speed of the white to ensure the hot sugar does not splash out of the bowl. Once all of the sugar mixture is poured in, increase the speed and continue whipping.When the 1 ¾ cups of sugar reaches 254 degrees, pour it into the whipping egg whites/sugar mixture (again, be sure to lower the speed until all is poured in). Continue to whip for 1 minute, then remove from the stand mixer and stir in the peanut butter by hand just to combine.
• Remove the pan with the cooled chocolate from the fridge, and spread the nougat evenly onto the chocolate layer. Refrigerate while you make the caramel.
• Scrape the vanilla seeds from the split bean into the cubed butter. Place all of the sugar in a saucepan and add a very small amount of water, just enough to hydrate the sugar. Cook until amber in color. Remove from heat and whisk in the vanilla butter, one small piece at a time, to emulsify. When half of the butter has been added, whisk in the honey. Add in the rest of the butter, 1 piece at a time, and continue whisking until all is incorporated.
• Fold in the peanuts; do not overmix. Remove the 9-by-13-inch pan from the fridge and pour the caramel/peanut mixture over the nougat layer. Refrigerate for 15 minutes.
• Pour a thin layer of the remaining melted chocolate mixture over the top of the caramel/nuts layer (you may microwave the chocolate mixture for 15 seconds if it's too thick). Refrigerate until hardened, approximately 30 minutes.
• Remove the candy from the pan and transfer to a cutting board. Using a sharp chef's knife, cut the candy into small rectangles.
• Prepare a sheet tray lined with parchment. Dip each candy rectangle in the remaining melted chocolate mixture, covering each completely. Place each dipped candy onto the prepared sheet tray. Once all candies are dipped, refrigerate until hardened, approximately 30 minutes. Store in the refrigerator until ready to serve.

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES

Steps:

• Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• Add in flour, baking soda, baking powder, and salt.
• Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

SALTED CHOCOLATE & RITZ NOUGAT BARS

Steps:

• Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper and line with 24 Ritz crackers, if you like. These bars will work with or without the extra crackers on the bottom. If you choose to not line the bottom with crackers, lightly spray with nonstick cooking spray and set aside.
• Coarsely crush the remaining two sleeves of Ritz crackers and set aside.
• In a large pot or deep nonstick skillet, melt butter over medium heat. Stir in sugar and evaporated milk and bring to a bubble. Simmer gently for 5 minutes, then remove from heat and stir in marshmallow fluff, peanut butter and vanilla. Then dump in the crushed crackers and stir.
• Pour into prepared pan. Grease fingers and press evenly into pan. Refrigerate for 10 minutes.
• Melt chocolate in a small bowl using the microwave, stirring every 20-30 seconds to prevent burning. Drizzle chocolate over bars, then sprinkle with sea salt {as much or as little as you'd like}. I used about 2 teaspoons.
• Refrigerate another 10 minutes or until chocolate is set, cut into bars and serve.

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.

CHOCOLATE AND PEANUT BUTTER NOUGAT SQUARES

Steps:

• Spray a 9 x 13 baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and 3/4 cup water in a 6-qt. saucepan and heat over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring, until mixture reaches 250. Meanwhile, put remaining corn syrup, vanilla, and egg white into the bowl of a stand mixer fitted with a whisk. In a medium bowl, combine peanut butter, powdered milk, and confectioners' sugar and stir until smooth; set peanut butter mixture aside. When syrup reaches 235, begin to whip egg white mixture on high speed. Once the syrup reaches 250, remove pan from heat and let sit 1 minute. Reduce mixer speed to medium and carefully pour hot syrup into the center of the egg whites in a slow, steady stream. After all the syrup is added, increase speed to medium-high and beat for 4 minutes. Remove bowl from mixer and, using a rubber spatula, fold in peanut butter mixture gently but quickly until well combined. Transfer to prepared baking pan and smooth with a rubber spatula; let cool to room temperature. Remove nougat from pan and transfer to a cutting board. Cut into 1" squares and set aside. Combine chocolate and shortening in a medium heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate cool until an instant-read thermometer reads 89. Using two toothpicks or a candy dipping fork, dip a square of nougat into the chocolate, shake off excess coating, and place candy on a sheet of wax paper or parchment paper. Sprinkle squares with a small pinch of sea salt while chocolate is still liquid; repeat with remaining nougat squares, chocolate, and sea salt. If chocolate cools below 86, set the bowl over the pot of simmering water and heat, stirring constantly, until it returns to 89, then continue coating nougat squares. Let chocolate cool to room temperature and set before serving.