Sure, they look like the convenience-store snacks you gobbled up as a kid, but these finished snacker bars taste so amazing, you could serve them at your next dinner party.

Bonus! Candy-makers Jen King and Liz Gutman demonstrate how to make this recipe

This recipe is one of O's DIY candy recipes.
Servings: Makes about 40 two-bite bars
  • 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
  • Directions
    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.


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