Servings: Makes about 40 two-bite bars
Total time: 2 hours
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.
From the October 2010 issue of O, The Oprah Magazine
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