Equipment Needed
- 9×9 inch baking pan
- Parchment paper
- Medium and small microwave-safe bowls
- Saucepan
- Mixing bowls and spatulas
- Double boiler (or heatproof bowl over a pot)
- Sharp knife
Step-by-Step Instructions
We start with the foundational nougat layer. I line my 9×9 pan with parchment paper, leaving an overhang for easy removal later. In a mixing bowl, I combine the creamy peanut butter, powdered sugar, softened butter, and milk. I mix it first with a spatula, then I use my (clean) hands to really knead it into a smooth, pliable dough. It will seem dry at first, but keep kneading—it comes together into a perfect, play-dough-like consistency. I press this mixture firmly and evenly into the bottom of the prepared pan. Getting it smooth is key for neat layers. I then pop the whole pan into the freezer to firm up while I work on the next layer.
Next up is the iconic peanut caramel layer. This is where the kitchen starts to smell amazing. I unwrap all the caramels—a meditative task—and place them in a microwave-safe bowl with the heavy cream. I microwave them in 30-second bursts, stirring vigorously between each, until the mixture is completely smooth and pourable. In a separate bowl, I have my roasted, salted peanuts ready. I take the pan with the firm nougat base from the freezer and quickly sprinkle the peanuts evenly over the top, pressing them down lightly so they adhere. Then, I pour the hot, fluid caramel over the peanuts, using my spatula to spread it into every corner. The contrast of the cold pan and the hot caramel is satisfying.
Now, we need serious patience. This is the hardest part for me! The caramel needs time to set completely so it’s firm and chewy, not sticky. I leave the pan on the counter for a bit to let the caramel cool, then I transfer it to the refrigerator for at least 2 hours, or even overnight. A fully set caramel layer is crucial for clean cutting. Once it’s rock solid, I use the parchment paper to lift the entire slab onto a cutting board. With a large, sharp knife, I cut it into bars. I wipe the knife with a hot, damp cloth between cuts to get perfectly clean edges.(See the next page below to continue…)