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    Home » candy bars

    Peanut Butter Nougat Caramel Candy Bars

    Published: Jun 19, 2022 · Modified: Jan 17, 2023 by Hannah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    peanut butter nougat caramel candy bar

    Peanut butter nougat layered overtop of caramel stuffed with salted peanuts. It's a peanut butter chocolate dreamland.  If you are looking for more of this delicious combination, try these double stuffed peanut butter cups.

    People have asked me, "Do you really post the actual recipes of items you sell?"

    Yes.  Yes I do.  Why not?  If people want to make it, they should! If they want to buy it, great.  This candy business of mine is 100% a passion.  I love sharing how to make candy, I love sharing candy I've made with people, it all truly fills me with joy.

    If you've bought these from me, thank you.  If you are going to make them,  I hope you love them! Feel free to reach out if you have any questions. 

    This page has TWO recipes on it.  One for the caramel and one for the nougat.  If you are making these into candy bars, you'll need around 3 pounds of chocolate for dipping.

    Make the caramel, layer it with peanut butter nougat.

    1. Make caramel.  Let it cool at least 6 hours. It needs to cool for 24 hours before cutting the bars. I like to let it rest overnight because then I also get to rest and don't get overwhelmed from a long candy making process.
    2. Make nougat.  Layer it directly on top of the caramel.
    3. The  candy has to rest again before cutting to let the nougat grain. Minimum time: 12 hours. 24 hours is better.
    4. Cut bars.  Mine are cut into 1" width x 3" length.
    5. Bottom bars.
    6. Fully dip in chocolate.

    Let's talk temperature.

    This caramel is cooked. to 240F. Yes, you need to use a candy thermometer.  No, there is no exact time you can be given instead.  When you are cooking, it will feel like going from 220F - 230F is taking forever.  You might think your thermometer is broken.  You might even go look for another thermometer to double check the temperature. 

    Just don't give up.  220F - 230F is where most of the water from the evaporated milk and cream is being driven off.  After that, you're getting into controlling the caramel to end on a temperature that makes it the perfect texture for candy bars.

    Be careful between 230F - 240F.  It goes A LOT faster than the previous ten degrees, and you don't want to miss your end point.

    What is graining?

    Graining refers to if the nougat has crystallized or not. Some nougat recipes intentionally induce graining (sugar crystallization).  This makes a short, tender texture. When you pull the candy bar apart, the nougat will have a clear break in it that doesn't leave long strings hanging when you separate the two sides.

    Graining can be visualized by thinking about making iced tea.  When you add sugar to hot tea, it dissolves.  If you add A LOT of sugar, you'll end up with a super saturated tea.  It might still dissolve, but once the tea cools you'll have sugar at the bottom of the glass.  This concept is similar when graining nougat.

    Powdered sugar is added to hot nougat.  It dissolves, but once the nougat cools the sugar recrystallizes in very small particles that are literally trapped by the other ingredients.

    What happens if you don't grain nougat?  Sometimes I don't!  The texture will be very soft, silky, and it will flow a lot.  It is harder to cut and dip in chocolate because of the nougat not holding it's shape after cutting.

    Why do I bottom the bars?

    Bottom the bars makes it easier to fully dip them in chocolate because your dipping fork will slide off easier from a pre-bottomed piece.  It also makes a thicker layer of chocolate on the bottom of the cookie, extending the shelf life by leaving none of it exposed to air. 

    1. When you bottom a bar, pick it up in the middle with your thumb and pointer finger.
    2. Dip it in chocolate. Run it along a spatula to remove excess chocolate. 
    3. Place on parchment paper.
    4. Once set up, trim chocolate that has pooled along sides to give a nice, clean line finish of the bar.

    Equipment needed for peanut butter nougat caramel bars

    • heavy duty thick bottomed pot. This one is my favorite.
    • high heat spatula 
    • candy thermometer
    • two identical 12 x 17" sheet pans. They sides should be around 1" high.
    • parchment paper
    • 5 qt. planetary mixer

    Ingredients- peanut butter nougat

    • Sugar
    • Corn Syrup
    • Water
    • Egg Whites
    • Peanut Butter
    • Salt

    Ingredients- caramel

    • Evaporated Milk
    • Heavy Cream
    • Butter
    • Sugar
    • Corn Syrup
    • Salt
    • Peanuts

    Ingredients - chocolate

    When dipping items in chocolate, it's important to not use chocolate chips.  Chocolate chips are made to hold their shape and the chocolate is very thick when melted.  If you are not confident in tempering, I recommend using the Ghirardelli candy wafers.  These are "melt and dip."  Ghirardelli candy wafers can be found in the baking supply aisle. If you do want to use real chocolate and temper it, I recommend Barry Callebaut callets with a medium - high viscosity. 

    Cutting, Bottoming, and Dipping

    1.  After the nougat has rested for minimum of 12 hours, cut bars into desired shape.  I recommend 1" width x 3" length.
    2. Melt and temper chocolate.  Bottom the bars by dipping just the bottom side into chocolate.  Run it lightly along a spatula to remove excess chocolate.  Place on parchment paper.
    3. After bottoming all the bars, use a sharp knife to run along the long sides of the bars.  This cleans up the edges and makes sure bars are not too wide.
    4. Melt and temper additional chocolate.  Fully dip bars.  Place on parchment paper until firm. Do not refrigerate.

    Bars can be stored in an airtight container or packaging for 3 months at normal room temperature.  Alternatively, they can be frozen for 12 months.

     

    peanut butter nougat caramel candy bar

    Salted Peanut Caramel

    The bottom layer of peanut butter dream bars, this caramel is filled with salted roasted peanuts.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Resting Time 4 hrs
    Total Time 5 hrs
    Course Dessert
    Servings 60 bars

    Equipment

    • thick bottomed heavy duty pot see link above for recommended pot
    • candy thermometer
    • high heat spatula or wooden spoon
    • 12 x 17" sheet pan
    • parchment paper

    Ingredients
      

    • 680 grams Evaporated Milk 2 , 12 ounce cans
    • 280 grams heavy cream
    • 200 grams unsalted butter
    • 680 grams sugar
    • 570 grams standard corn syrup
    • 2 grams salt
    • 300 grams cocktail peanuts

    Instructions
     

    • Line your 12 x 17 " sheet pan with parchment paper, leaving 3" of overhang on each of the short sides. Set aside.
    • In your heavy duty, thick bottomed pot, combine all ingredients except for cocktail peanuts.
    • Over medium heat, stirring constantly, heat until butter has melted and sugar has dissolved. Continue heating and stirring over medium heat until liquid comes to a boil.
    • Increase heat to medium high. Continue stirring the whole time. Do not stop stirring. It does not need to be vigorous, just constant.
    • Cook until final temperature reaches 240F. Between 220F and 230F, you're going to wonder if the thermometer is broken. It isn't. Keep going. Be careful from 230F- 240F, this is where the temperature increases QUICKLY and you don't want to overshoot. Turn off heat. Pour caramel into prepared baking sheet.
    • Cool uncovered for 30 minutes. Cover with an additional sheet of parchment so no caramel is showing. Allow caramel to set up for a minimum of 4 hours before layering it with nougat.
    Keyword candy bar, candy bar layer, chocolate peanut butter, nougat
    Tried this recipe?Let us know how it was!
    chocolate dipped peanut butter nougat

    Peanut Butter Nougat

    Fluffy, salty, and sweet, this nougat is like biting into a cloud made from peanut butter.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Resting Time 12 hrs
    Course Dessert
    Cuisine American
    Servings 18 pieces

    Equipment

    • thick bottomed heavy duty pot
    • candy thermometer
    • high heat spatula
    • 5 quart planetary mixer
    • 9 x 13 sheet pan or baking dish
    • parchment paper

    Ingredients
      

    Egg White Meringue

    • 60 grams egg whites (2 large eggs)
    • 100 grams corn syrup

    Syrup Slurry

    • 670 grams corn syrup
    • 580 grams sugar
    • 180 grams water

    Flavors and Graining Sugars

    • 3 grams vanilla bean paste vanilla extract can be used
    • 400 grams creamy peanut butter
    • 160 grams powdered sugar sifted

    Optional

    • 150 grams peanuts
    • 16 ounces chocolate for dipping

    Instructions
     

    • Sift powdered sugar, set aside.
    • Heat peanut butter until fluid in microwave or over a water bath, set aside.
    • In a 5 quart stand mixer, combine 100 grams of corn syrup, and egg whites.. Mix until combined but do not whip.

    Syrup Slurry

    • Combine 580 grams of sugar, 670 grams of corn syrup, and 180 grams of water in a thick bottomed, heavy duty pot. Begin cooking over high heat.
    • When sugar reaches 234F, begin whipping egg whites on high. Continue cooking syrup until temperature reaches 252F. Remove from heat.

    Making the Nougat

    • Slowly stream hot syrup into egg whites while whipping. Continue whipping for four more minutes after all syrup has been added.
    • After 4 minutes, turn mixture to low.

    Finishing Agents

    • Add in powdered sugar, vanilla, and peanut butter and mix until combined.
    • IF YOU ARE JUST MAKING NOUGAT:
    • Spread on oiled parchment in a 9 x 13 sheet pan or baking dish. Top with peanuts if desired, pressing them with gentle pressure into the nougat. Cover when cooled slightly with parchment and let sit 12 hours or overnight.
    • Cut into 1.5 " x 3 " rectangles. Dip in chocolate if desired.
    • IF YOU ARE LAYERING FOR PB DREAM CARAMEL CANDY BARS:
    • Layer nougat directly on top of the caramel. Spread into an even layer. Top with a sheet of oiled parchment paper. Cover and let sit 12 hours or overnight before cutting.
    Keyword almond butter, candy bar layer, chocolate peanut butter nougat, fast break candy bar recipes, homemade fast break candy bar, how to make peanut butter nougat, nougat, nougat recipe, peanut butter, peanut butter nougat, peanut butter nougat candy, peanut butter nougat recipe, what is nougat
    Tried this recipe?Let us know how it was!

    More Candy bars you can make at home

    • Homemade snickers bars
    • Jumbo peanut butter cups
    • Fluffy nutella nougat candy bars
    • Brunch candy bar: salted cashew caramel with cappuccino nougat

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    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

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