Bonus! Candy-makers Jen King and Liz Gutman demonstrate how to make this recipe
This recipe is one of O's DIY candy recipes.
- 1 pan nougat | Get the recipe
- 1 batch caramel and 1 cup salted, roasted peanuts stirred in after cooking, then cooled in a 9" x 13" pan | Get the recipe
- 1 bar Baker's semisweet chocolate , for dipping
Invert pan of nougat onto an oiled or parchment-covered cutting board; invert pan of cooled peanut caramel, placing on top of nougat, gently pressing it down so it sticks.
Using a sharp, lightly oiled chef's knife, cut 1" x 2" bars; dip bars in chocolate if desired, or drizzle chocolate on top.
Keep bars refrigerated in an airtight container. They will last up to 3 weeks if covered in chocolate, and 1 1/2 weeks if not covered. (Make sure to let them come to room temperature before eating.) They can also be frozen to extend shelf life.