- 2 to 5 cups of semi-sweet chocolate chips, divided (will use less depending on method)
- creamy peanut butter (measurements divided)
- 7 ounces marshmallow fluff
- 1 1/2 cups confectioners powdered sugar
- 1 cup dry roasted unsalted peanuts
- 11 ounces caramels
- 1/4 cup heavy cream
Line an 11-inch x 7-inch baking pan with parchment paper.
Using a food scale, tare the weight of the bowl and measure 7 ounces of marshmallow fluff. Add 1/4 cup creamy peanut butter and powdered sugar. Use a wooden spoon to stir until mixed well into a soft dough. Spread the nougat evenly in the pan, being sure to spread it well all the way to the edges and corners. I found it easiest to do this with my fingers.
Sprinkle peanuts onto the nougat layer and gently press into the dough to set.
In a small saucepan, over medium heat, add the heavy cream and caramels. Melt the caramels and mix well until fully blended. Stir constantly to keep it from burning.
Once fully blended, pour immediately over the peanut layer. Place pan in the freezer for at least 20 minutes to allow the nougat layer to be set well enough to cut and handle.
Once set, use the parchment paper to lift the nougat out of the pan. With a multipurpose scraper or knife, cut the nougat into pieces that will fill the size of your molds.
If creating candies in molds, melt the chocolate in batches. Place the molds onto a baking tray to add stability when lifting prior to adding chocolate.
Melt 1 cup of chocolate chips and 3 tablespoons of creamy peanut butter in the microwave for 60 seconds. Mix well. Repeat in 30-second increments until the chocolate is fully melted and blended.
Work in small sections. Fill the bottom of the molds 1/4 to 1/2 full (depending on your preference). Gently place a piece of nougat into the chocolate with the caramel topping down in the mold. Press gently, so as not to push it all the way to the bottom of the mold. You will want a thin layer of chocolate covering the top of the nougat.
Repeat the steps, melting more chocolate, and peanut butter blend as needed. Once the molds are full, place them into the freezer for at least 2 hours. Once fully set, pop out of molds. Can repeat steps until you have used all of the nougat.
Filling the molds 1/2 full, I used 5 cups of chocolate chips. If dipping the nougat into chocolate, less will be needed.
Variations of Preparation
These can be made without molds. The recipe will use less chocolate, likely half as much. Once the nougat layer is prepared and cut, melt chocolate and creamy peanut butter as described above. Dip nougat into the melted chocolate mix. Use a fork and shake gently to remove excess chocolate. Place on a parchment paper-lined baking tray and place in the freezer to fully set.
To Prepare in a Baking sheet (without molds or hand dipping)
If you prefer to make it on a baking sheet like making fudge and cutting it into pieces, add these additional steps.
Prepare the first layer of chocolate. Melt 1 cup of chocolate chips and 3 tablespoons of creamy peanut butter in the microwave as described above. Pour chocolate into a paper-lined 11" by 7" baking pan. Place into the freezer and allow the chocolate layer to harden, for approximately 5 minutes.
Next prepare the nougat layer as described above and gently spread it on top of the hardened chocolate layer. Add the nuts and caramel layer as described. Place in the freezer and allow the caramel layer to set for approximately 5 minutes in the freezer.
Mix another batch of chocolate, using 1 cup of chocolate chips and 3 tablespoons of creamy peanut butter, melting as described above. Pour over the top of the caramel layer. Place in the freezer to set for at least one hour. Once set, use parchment paper to lift candy out of the pan and cut it into bite-sized pieces.