Caramel Nougat Bar Peanut Butter Cookies Food

CARAMEL PEANUT BUTTER COOKIE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil and spray with cooking spray. The foil is needed here because the caramel can get sticky!
• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
• Press half of dough into the bottom of the prepared pan. The dough will be sticky - spray your hands with cooking spray first. It will be a very thin layer of dough!
• Bake the bottom layer of cookie dough for 10 minutes.
• While the dough is baking, make the caramel.
• Place the heavy whipping cream and butter in a heavy bottomed 2Qt sauce pan over medium-low heat. Add unwrapped caramels one at a time. Stir often until the caramel is melted and smooth. Sift the flour into the caramel (if you have a small mesh strainer, just place the flour in it and tap the side of the strainer until all the flour falls through). Stir until the flour is incorporated. Turn heat all the way to low until the bottom layer is done cooking, stirring often so it doesn't burn. Right before taking the cookie out of the oven, turn off the heat and stir in the vanilla.
• After 10 minutes, remove the bottom layer from the oven and pour the caramel over the top. Try to leave a 1/2" border around the cookie base. If the caramel touches the edges of the pan it will boil and stick.
• Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. A little of the caramel may peek through, that's okay.
• Bake for an additional 10-15 minutes, until the bars start to get golden on the top. Cool completely before slicing. Store in an airtight container at room temperature. Do not refrigerate or caramel will get too hard to eat.

CARAMEL NOUGAT CANDY

Steps:

• In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

CARAMEL PEANUT NOUGAT BARS

Steps:

• 1. Combine corn syrup, butter, vanilla, peanut butter and salt until creamy. Mix in the confectioners' sugar. When the mixture is very thick, press it into a lightly greased 9x9 inch pan. Refrigerate. Melt the caramels in a double boiler over hot water. When soft, mix in the peanuts. Pour over the mixture in the pan. Refrigerate. Melt the chocolate in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan is firm, cut it into 2x1 inch bars. Spear a bar on a fork and dip into the melted chocolate. Tap to knock off any excess drips. If you like, roll into finely chopped peanuts. Place on waxed paper to cool to room temperature.

CARAMEL PEANUT BUTTER COOKIES

Steps:

• Cream butters, sugars egg and vanilla in a large bowl at medium speed until creamy. Combine the flour, baking soda, salt in a small bowl and then add to the creamed mixture.
• Stir in the chocolate chips (or chocolate chunks) the quartered caramel pieces, and the chopped nuts until combined.
• Drop by spoonfuls onto a greased or parchment lined baking sheet.
• Silicone sheets would be better too, because the caramel when baking makes them stick.
• Bake 375 degrees for 8 to 12 minutes.
• Cool on the sheet, then remove to a wire rack.

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR

Steps:

• Special equipment:.
• Heatproof spatula, candy thermometer.
• Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
• For the nougat:.
• Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
• Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
• For the caramel filling:.
• Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
• Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
• Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
• For the chocolate:.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
• Cook's Note:.
• Use a smaller baking dish for thicker candy bars.

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES

Steps:

• Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• Add in flour, baking soda, baking powder, and salt.
• Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES

Steps:

• Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• Add in flour, baking soda, baking powder, and salt.
• Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT

Steps:

• Make the peanut caramel:
• Line bottom and sides of loaf pan with foil, leaving an overhang on all sides. Lightly coat foil with nonstick spray.
• Gently stir sugar and 1/4 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
• Carefully add cream in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream and stir to break up bubbles. Stir in butter until melted and smooth.
• Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately add peanuts and salt and carefully stir to combine. Quickly transfer peanut mixture to prepared pan and press into an even layer with a spatula. Let sit at room temperature until set, at least 1 hour and up to overnight.
• Make the nougat:
• Beat egg whites in a stand mixer fitted with the whisk attachment on medium speed until soft peaks form. Meanwhile, fit a small saucepan with candy thermometer. Pour 1/2 cup water into saucepan, add sugar, and gently stir to combine. Heat over medium and cook, stirring, until sugar dissolves. Bring to a boil and continue to cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until mixture reaches 255°F. Return mixer speed to medium, then add sugar mixture in a slow, steady stream to egg whites down side of bowl.
• Increase mixer speed to medium-high and continue to beat until bowl feels warm to the touch and mixture is thick, tacky, and opaque white, about 8 minutes. Add peanut butter and salt and fold gently with a spatula until incorporated.
• Scoop peanut butter mixture onto peanut caramel; gently press into an even layer. Let sit at room temperature until set, at least 1 hour and up to overnight.
• Make the chocolate coating:
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
• Pour one-third of chocolate mixture over nougat; reserve remaining chocolate mixture at room temperature. Chill until set, at least 20 minutes.
• Cut a piece of parchment roughly the same size as top of loaf pan; press over set chocolate. Place a wire rack over pan. Holding pan and rack together, invert quickly. Remove pan, then peel off parchment. Set rack inside a rimmed baking sheet lined with waxed paper.
• Slowly pour reserved chocolate mixture over loaf; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed), pouring a little extra down center of bar. If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Chill until firm, about 45 minutes.
• Let sit at room temperature 10 minutes, then cut crosswise into 16-20 slices.
• Do Ahead
• Bar can be made 3 days ahead; loosely cover and chill.

CARAMEL NOUGAT COOKIES

Steps:

• Preheat oven to 350.
• Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
• Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
• Blend together flour, soda and salt, gradually mix into sugar mixture.
• Mix in 1 1/3 cup butterscotch chips.
• Spread onto prepared pan.
• Bake 10-11 minutes, until light golden brown.
• To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
• Place on cooling rack, cool completely.
• Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
• Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
• Remove from heat.
• Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
• Stir in peanuts.
• Spread on cooled cookie layer.
• Refrigerate for 15 minutes.
• Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
• Heat until blended, stirring constantly.
• Cool until just warm.
• Spread over nougat layer.
• Refrigerate 15 minutes.
• Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
• Stir, heat another 30 seconds.
• Stir until smooth.
• Spread over caramel layer.
• Let chocolate layer harden before cutting into 1 inch squares.
• Store in airtight container in refrigerator.