The classic candybar can be made at home and infused! Using our caramel recipe and infused sugar recipe gives multiple layers of medicine.
Ingredients
24 oz chocolate candy coating
1/4 cup infused butter
1 cup white granulated sugar (you can use infused sugar)
1/4 cup evaporated milk
1 jar marshmallow creme
1/3 cup peanut butter
1 teaspoon pure vanilla extract
14 oz infused caramels
1 1/2 cups roasted, salted peanuts
Directions:
Melt about 1/2 cup worth of the chocolate in the microwave for 60-90 seconds.
Spread chocolate onto the bottom of the baking pan like this -> amzn.to/38eBGl6 and slightly up the sides. Place the pan in the refrigerator to cool while preparing the nougat.
For the nougat, place the sugar, butter and evaporated milk in a medium saucepan over medium-high heat and bring to a boil. Once it starts boiling, boil it for 4 minutes, stirring constantly.
Remove the pan from the heat and immediately add the marshmallow creme, peanut butter and vanilla extract. Stir until smooth.
Pour the nougat mixture into the baking dish on top of the thin layer of chocolate and evenly spread in each cavity. Place the dish in the refrigerator to cool while preparing the caramel.
For the caramel/peanut layer, add 2-3 tablespoons of water to the caramel candies in a large mixing bowl and microwave in 30-second spurts, stirring each time, until completely melted. Stir in the peanuts and make sure they're thoroughly coated.
Pour the caramel peanut mixture over the nougat and spread it out evenly. Refrigerate until cooled.
Remove bars from pan, and place on wax paper and place in fridge to cool.
Melt the remaining chocolate in a medium-sized bowl in 60-90 second intervals until completely melted.
Use a fork or similar utensil to pick up the candy bars and dip them in the chocolate.
Submerge completely and hold them briefly over the bowl to let some of the excess chocolate drip off, then place them on wax paper to set.
ENJOY!
