• 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

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.