Friday, 30 May 2014


14 oz chocolate chips

3 oz (6 tbsp) unsalted butter

2 cups crispy rice cereal (rice bubbles)

3/4 cup + 1/3 cup smooth peanut butter

1 cup granulated sugar

1/2 cup + 2 tbsp heavy cream (thickened cream)

1 1/2 cups marshmallow cream (1 7-oz jar). I couldnt get the cream so i used 7 oz chopped white marshmallows.

1 1/2 cups roasted salted peanuts, coarsely chopped

14 oz soft caramels (i used columbines)
3 tbsp light corn syrup or golden syrup

Line a 7×11-pan with baking paper. (If you don’t have this size, you can use a 9×13 pan, but layers will be thinner.

Combine 1 cup (6 oz) of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Microwave in 30 second increments until the chocolate is melted and smooth. ( i melt everything in a heat proof bowl over a pot of boiling water. i think you have more control)

Add 1/2 cup of peanut butter and all of the crispy rice cereal. Stir until the peanut butter melts into the chocolate and the cereal is totally covered with the chocolate mixture.

Scrape the cereal mixture into the pan and smooth it into an even layer. Refrigerate the pan to set the chocolate while you prepare the nougat layer.
In a medium pan, combine 4 tablespoons of butter, the sugar, 1/4 cup of heavy cream, and 1 tablespoon of light corn/golden syrup. Place the pan over medium heat and stir until the sugar melts. Bring the pot to a boil, then cook it for five minutes, stirring occasionally as it boils.

After five minutes, take the pan off the heat and add the marshmallow cream/marshmallows (if you are using the marshmallows melt these in before you add the peanut butter) and 1/3 cup of peanut butter. Stir until everything is well-mixed, then spread the nougat on the chocolate layer.

Immediately take the chopped peanuts and sprinkle them over the nougat, then press down gently to embed them in the top of the nougat. Refrigerate the tray again while you prepare the caramel.

Place the unwrapped caramel candies in a microwave-safe bowl, along with 2 tablespoons of heavy cream and 1 tablespoon of butter. Microwave the caramels, stirring after every 30-40 seconds, until they’re melted and smooth. (again i do this over the boiling water)

At first the caramels will resist melting, but keep heating and stirring them and they will eventually break down. 

Pour the caramel over the peanut and nougat layer and smooth it into an even layer. Refrigerate the tray for about 30 minutes, until the caramel is fairly set.

Combine the remaining 8 oz chocolate chips, 4 tablespoons peanut butter, and 2 tablespoons corn syrup/golden syrup. Microwave them all together in 30-second intervals until everything is melted. Add the remaining 1/4 cup of heavy cream and whisk it in until your mixture is shiny and smooth.

Pour the chocolate on top of the pan and smooth it into an even layer. Refrigerate the pan until everything is completely set, another 30-45 minutes.

To cut the bars, lift them out of the pan using the foil as handles. Use a large sharp knife to cut them into small squares to serve.

refridgerate. will soften in heat.

these are quite time comsuming to make but oh so yummy to eat.  well worth the time.

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