2poundshigh quality milk or dark chocolate,or a combination of the two, coarsely chopped
Instructions
Line a 9x13 inch baking dish with aluminum foil and spray thoroughly with cooking spray. If you want thicker candy bars you can use a smaller baking dish.
First make the nougat. Melt butter in a medium saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil and cook, stirring occasionally, for five minutes. Add fluff, peanut butter, and vanilla, stirring until smooth. Turn off the heat and fold in peanuts. Pour into the prepared pan and let cool completely.
Once the nougat is cooled, prepare the caramel. In a medium saucepan over medium low heat, combine caramels and whipping cream. Let melt, stirring occasionally, until smooth. Pour over nougat layer and let cool completely.
Once the nougat and caramel are cooled, use the aluminum foil to remove from the pan and onto a cutting board. Using a large, sharp knife coated in cooking spray, cut into desired size bars.
To melt the chocolate, place it in a heatproof bowl over a pot of simmering water. Stir occasionally until melted and smooth. Using two forks or a dipping tool dip each piece of candy into the chocolate, turning it over until completely coated. Allow any excess chocolate to drip off and place on a baking sheet lined with wax paper. Once all the candy is dipped place the sheet in the refrigerator until the chocolate is set.