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Caramel and Nougat Candy Bars

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Picture of Caramel and Nougat Candy Bars
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I used to like Snickers candy bars.  ...or, at least, I thought I did.

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
parchment paper
9x11 pan
cooking spray
decent instant read digital thermometer
sharp knife
metal bowl
pot that the metal bowl fits over
larger bowl with ice water
flexible scraper



*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.

 
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Thank you! These were so simple to make and surprisingly quick. I don't love to temper chocolate so I cut the time down considerably by making them with a shortbread crust (1/2 cup sugar, 1 cup butter, 2 cups flour: mixed and pressed in a pan, bake 350F for 15-20 minutes); the nougat, the nutty caramel layer, and then a ganache layer. So simple. Very pretty! And SO impressive. I feel like a ROCK star!!!! I think I may make them for a dinner party and add a homemade marshmallow layer between the caramel and ganache. It would be super tall and you could plate it in a skinny triangle with a decorative chocolate swirl on top. It would be over the top rediculously rich - but hey - it's dessert! CHEERS to you!
BzeanBea3 years ago
I love the idea of maple syrup as the sugar component but its near impossible to find where I am. I'm guessing regular old white sugar would be fine but would the same 1 C be the amount? Thoughts? Thanks for a great instructable!
When you are making the nougat do you need to include almond butter or is there a substitute for it
You can use peanut butter, cashew butter, or whatever nut butter you prefer. We just don't keep peanuts or peanut butter in the house because one of our girls has a peanut allergy. If you want your candy bars to taste like Snickers, use peanuts in the caramel and peanut butter in the nougat (and milk chocolate coating instead of dark).
My chocolate didn't temper :( but the bars r still good :3
supersoftdrink (author)  Cinder Dragon3 years ago
Chocolate can be a pain. Have you considered Alton Brown's lazy method? Basically he melts the chocolate at such a low temperature that it keeps the temper it had when it was sold; he chops it and puts it in a bowl over a heating pad on low (which is tucked inside a larger bowl). He stirs and keeps checking the temperature, getting it all to 90 degrees F and making sure it doesn't get above 93 or 94 degrees F. It might take longer to melt it that slowly, but it's a lot less fussy than using a bowl over simmering water and bringing the chocolate to different temperatures.

Out of curiosity, is your thermometer digital instant read or another kind? You really want a fast, accurate thermometer for candy stuff.
It's glass, I know an instant read one would be good, but I really don't do stuff with chocolate that much....
So the glass works well for what I'm doing for now
ChrysN3 years ago
Looks yummy! You make a good point Snickers has some of my favorite things in a chocolate bar but they end up being rather disappointing when you buy one. Thanks for posting this.

I'm intrigued as to what your next chocolate bar instructable will be.
supersoftdrink (author)  ChrysN3 years ago
http://www.instructables.com/id/Bacon-Maple-Candy-Bars/ I didn't want to tell people what it was until I finished it. :)
angelabchua3 years ago
These look fantastic! And seems pretty simple to make. Thanks!
Carleyy3 years ago
WOW these look delicious!!!