Homemade Chocolate Bars with Nougat and Caramel Peanuts

Ingredients:

Peanut nougat

• 1/3 cup peanut butter
• 0.5 tsp vanilla extract
• 200 gr. creamy marshmallows
• 1 cup granulated sugar
• 1/4 cup heavy cream
• 50 g unsalted butter

Caramel with peanut pieces

• 1 cup granulated sugar
• 3/4 cup heavy cream
• 0.5 cup light corn syrup
• 50 g unsalted butter, cut into pieces
• 1.5 cups coarsely chopped roasted salted peanuts
• 900 g of milk chocolate 37.8% cocoa
• Special equipment: caramel thermometer

Preparation:

1. Spray a 9 x 13-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch overhang on each side.
2. Make peanut nougat:
   
   In a large bowl, combine the peanut butter, vanilla, and marshmallow fluff and set aside. In a small heavy-bottomed saucepan, combine the sugar, cream, and butter over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Insert a candy thermometer into the pan and continue to watch until the mixture begins to turn a light amber and reaches 250°F (120°C), 4 to 5 minutes.
3. Once the nougat reaches 120°C, remove from heat and add to the marshmallow mixture. Stir until smooth, but do not over-beat. The mixture should be light and fluffy.
4. Spoon the nougat into the prepared pan and spread it evenly with a spatula, spraying it with cooking spray. Refrigerate to cool and proceed to the next layer – the caramel.
5. Caramel with peanut pieces:
   
   In a heavy-bottomed saucepan, combine the sugar, cream, and corn syrup and place over medium heat. Stir thoroughly with a heatproof spatula until the sugar dissolves, and bring the mixture to a boil. Stop stirring and cook until the mixture begins to turn amber and reaches 120°C (250°F), 8–10 minutes. Remove from the heat and carefully whisk in the butter (the caramel will splatter). Adding the butter at the end will stop the cooking process and keep the caramel soft and pourable. Continue stirring until the butter is melted, then stir in the peanuts. No matter how delicious the caramel may look, do not stick your finger in the pan to taste it—it's very hot!
6. Pour the caramel over the nougat and spread it evenly with a spatula. Refrigerate until the caramel is completely cool, about 15 minutes.
7. Transfer the candies to a cutting board. Spray a knife with cooking spray and cut vertically into thirds, then crosswise. You'll have nine 2.5cm-wide rectangles.
8. Melt milk chocolate in a double boiler and coat the bars with:
   
   Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until the chocolate is melted and smooth, 8–10 minutes. Using two forks, dip each bar in the chocolate and coat completely on all sides, allowing any excess to drip off. Place the finished bars on a wire rack. Once all the bars are coated, transfer them to a parchment-lined baking sheet and let the chocolate set in the refrigerator for at least 20 minutes.