Ingredients
Bottom Layer
- 1 cup Milk Chocolate
- 2 tablespoons Magical Coconut Oil
Nougat Layer
- ¼ cup Magical Butter
- ¼ cup Peanut Butter
- 1 cup Sugar
- ¼ cup Evaporated Milk or Heavy Whipping Cream
- 7 ounce Tub Marshmallow Cream
- 1 tablespoon Vanilla Bean Paste
Caramel Layer
- ¼ cup Magical Butter, room temperature
- 1 cup Sugar
- ½ cup Heavy Cream
- ¼ cup Purified Water
- 1 tablespoon Vanilla Bean Paste, or Pure Vanilla Extract
- ½ tablespoon Coarse Sea Salt
Top Layer
- 1 cup Milk Chocolate
- 2 tablespoons Magical Coconut Oil
How To
Bottom Layer
- Melt 1 cup milk chocolate chips and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
- Pour 2 tablespoons of the melted chocolate into each of your Magical Butter Trays.
- Using your spoon, push a little chocolate onto the sides of the mold, and place into the freezer to cool.
Nougat Layer
- Add butter, sugar and ¼ cup evaporated milk in a small saucepan, heating on medium, and stirring occasionally as the butter melts and the mixture combines.
- Bring to a boil, and cook for 6 minutes, remove from heat.
- Add ¼ cup peanut butter, marshmallow cream, vanilla, and stir thoroughly until the mixture is smooth.
- Take molds out of freezer and pour nougat on top of chilled chocolate, and smooth over chocolate until layer is even, and return to freezer.
Caramel Layer
- In a medium-sized saucepan over medium-high heat, pour the water, and sugar, and whisk to dissolve. Let simmer 8 minutes, and Do Not Stir.
- In a small saucepan on low heat, add the cream and vanilla, and let simmer until the sugar mixture is ready.
- Once the sugar mixture is ready, slowly pour the cream into it, whisking constantly.
- Add the butter, 1 tablespoon at a time, whisking constantly.
- Sprinkle in the salt, stir to combine, and pour over the peanuts and peanut butter nougat. Place in freezer and allow the nougat to get solid.
- Remove pan out of freezer and pour salted peanuts evenly over the top. Use clean hands to gently press peanuts into nougat.
- Pour caramel mixture over the top of the peanuts. Return pan to freezer.
Top Layer
- Melt 1 cup MagicalButter milk chocolate chips + 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
- Pour 2 tablespoons into your Magical Butter on top of the caramel, and spread evenly.
- Return pan to freezer for about 20 minutes.
- Remove from the molds, cut into 1 tablespoon squares while bars are still cold.
- Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours.
