Microwave the caramels in 30-second bursts until melted, stirring after every interval. However, if they’re already quite soft, just a tablespoon of water or cream should do the trick. The exact amount kind of depends on how soft your caramels are to begin with–if your caramels are difficult to bite through, you’ll want to add several spoonfuls to loosen them up and make the caramel in the candy bars soft and silky. Place the unwrapped soft caramels in a microwave-safe bowl and add a spoonful or two of water or cream. Refrigerate the pan to cool the nougat down while you prepare the caramel layer.Īnd by “prepare,” I really mean “microwave,” because this recipe is all about shortcuts and efficiency.

Scrape the peanut nougat on top of the chocolate layer in the pan, and spread it into a smooth, even layer. Once it’s mixed in it should be a light beige color and a fluffy texture. Stir it in quickly, before the sugar syrup starts to harden and crystallize. During this time it should go from light and liquidy to darker and more syrupy in color and texture.Īfter four minutes, immediately remove the pan from the heat and stir in the peanut butter, marshmallow creme, and vanilla extract. Meanwhile, make sure the peanut butter, marshmallow creme, and vanilla extract are measured out and are nearby, so you can grab them as soon as you need them.īring the mixture in the pot to a boil, and boil it for four minutes, stirring constantly to keep it from scorching. Place the pan over medium-high heat and stir frequently until the butter and sugar dissolves. In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Not this one! I’ll show you a quick and easy way to make a nougat filling for homemade candy bars that tastes just as good as the complicated ones. Most nougat recipes are pretty complicated and involve whipping egg whites into a meringue and using a candy thermometer to boil a sugar syrup. The bowl of melted coating can stay at room temperature until you’re ready to use it again. Refrigerate the pan to set the coating while you prepare the rest of the filling.

This is just to keep the nougat from sticking and make the homemade candy bars easier to dip. Melt the candy coating and spread a very thin layer on the foil. To make it easier to remove and cut the bars, line a 9×13 pan with aluminum foil.

1/3 cup peanut butter, creamy or chunky.

1 jar (7 oz) marshmallow creme or fluff.

Make your own candybar