A carefully layered candy, this rich and creamy treat brings together a base of chopped peanuts and melted chocolate, peanut butter-nougat filling and drizzles of caramel sauce and chocolate. A divine recipe from The Perfect Cookie by America’s Test Kitchen.
Makes: 36 servings || Takes: 1 Hour and 15 Minutes
4 tablespoons unsalted butter
1 ½ cups marshmallow crème
4 ounces soft caramels
1-2 tablespoons heavy cream
8 ounces milk chocolate, chopped
2 tablespoons refined coconut oil
1 cup salted dry-roasted peanuts
½ cup creamy peanut butter
Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
Combine 6 ounces chocolate and coconut oil in medium bowl.
Microwave at 50 percent power, stirring occasionally, until melted and smooth (this should be for 2 to 3 minutes).
Finely chop ½ cup peanuts; add to melted chocolate and stir to combine. Transfer to prepared pan and smooth into even layer.
Refrigerate until set (30 minutes).
Combine peanut butter and butter in medium bowl and microwave until butter is melted and warm (allow for 30 to 45 seconds).
Stir until incorporated. Fold in marshmallow crème and stir until well combined (mixture should lighten in colour and may look separated).
Fold in remaining ½ cup peanuts. Spread evenly over chocolate layer and chill until firm (allow for 1 hour).
Heat caramels and 1 tablespoon cream in small saucepan over medium-low heat, stirring constantly, until smooth, adding additional 1 tablespoon cream if necessary; set aside.
Melt remaining 2 ounces chocolate.
Drizzle caramel and chocolate over peanut butter layer and freeze until set (30 minutes).
Using foil overhang, remove candies from pan. Using greased knife, cut into 36 squares and serve immediately.
Source: The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by the editors at America’s Test Kitchen.