I like the concept. The execution tends to be disappointing, though. Cheap, shelf stable ingredients and stale nuts don't make a great candy bar. When I came upon the Snickers makeover on chow.com while searching for nut butter nougat recipes, I was intrigued.
One of our twins has a peanut allergy, so I don't keep any peanut butter in the house. I decided to use almond butter instead. I doubled the recipe for their nougat and added a bit more salt. I also used a different recipe for the caramel. I love maple and figured it would go well with the almond. I didn't want really crunchy nuts to detract from the chewy nougat, so I used sliced almonds instead of chopped. I used a combination of dark and milk chocolate to coat them, so it wouldn't be too overly sweet.
Here's what you need for these bars. I'll separate the ingredients in the next steps.
20-24 ounces chocolate*
2 egg whites
1 1/2 t salt
1 1/2 C sugar
1 C corn syrup
1 C smooth almond butter
1/2 C cream
1/2 C salted butter**
1 C maple syrup
1 1/2 C sliced almonds
stand mixer with a balloon whisk
decent instant read digital thermometer
pot that the metal bowl fits over
larger bowl with ice water
*I used 11.5 ounces each of milk and dark. I know couverture chocolate would be much better for coating, but I didn't have any. If you temper properly, decent quality chocolate chips work just fine. Do NOT use those "chocolate flavored candy coating" abomination chips they sell at the store. They're made of hydrogenated oil and dead baby seals.
**I never keep unsalted butter around. It tends to pick up off flavors, and it's not as good on toast. If you want to use unsalted butter for this, add a bit more salt to the caramel.
Oh, and by the way... sometimes you feel like a pig. Sometimes you don't.