Best 6 Caramel Nougat Bar Peanut Butter Cookies Recipes

CARAMEL PEANUT BUTTER COOKIE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil and spray with cooking spray. The foil is needed here because the caramel can get sticky!
• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
• Press half of dough into the bottom of the prepared pan. The dough will be sticky - spray your hands with cooking spray first. It will be a very thin layer of dough!
• Bake the bottom layer of cookie dough for 10 minutes.
• While the dough is baking, make the caramel.
• Place the heavy whipping cream and butter in a heavy bottomed 2Qt sauce pan over medium-low heat. Add unwrapped caramels one at a time. Stir often until the caramel is melted and smooth. Sift the flour into the caramel (if you have a small mesh strainer, just place the flour in it and tap the side of the strainer until all the flour falls through). Stir until the flour is incorporated. Turn heat all the way to low until the bottom layer is done cooking, stirring often so it doesn't burn. Right before taking the cookie out of the oven, turn off the heat and stir in the vanilla.
• After 10 minutes, remove the bottom layer from the oven and pour the caramel over the top. Try to leave a 1/2" border around the cookie base. If the caramel touches the edges of the pan it will boil and stick.
• Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. A little of the caramel may peek through, that's okay.
• Bake for an additional 10-15 minutes, until the bars start to get golden on the top. Cool completely before slicing. Store in an airtight container at room temperature. Do not refrigerate or caramel will get too hard to eat.

CARAMEL PEANUT NOUGAT BARS

Steps:

• 1. Combine corn syrup, butter, vanilla, peanut butter and salt until creamy. Mix in the confectioners' sugar. When the mixture is very thick, press it into a lightly greased 9x9 inch pan. Refrigerate. Melt the caramels in a double boiler over hot water. When soft, mix in the peanuts. Pour over the mixture in the pan. Refrigerate. Melt the chocolate in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan is firm, cut it into 2x1 inch bars. Spear a bar on a fork and dip into the melted chocolate. Tap to knock off any excess drips. If you like, roll into finely chopped peanuts. Place on waxed paper to cool to room temperature.

CARAMEL NOUGAT CANDY

Steps:

• In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR

Steps:

• Special equipment:.
• Heatproof spatula, candy thermometer.
• Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
• For the nougat:.
• Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
• Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
• For the caramel filling:.
• Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
• Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
• Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
• For the chocolate:.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
• Cook's Note:.
• Use a smaller baking dish for thicker candy bars.

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES

Steps:

• Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• Add in flour, baking soda, baking powder, and salt.
• Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

CARAMEL-NUT BARS

Steps:

• Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
• Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
• Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.