INGREDIENTS

INSTRUCTIONS

With the mixer on high speed, combine 1 tablespoon water, corn syrup,
butter, vanilla, peanut butter, and salt until creamy. Slowly add the
powdered sugar. When the mixture has the consistency of dough, remove
it from the bowl with your hands and press it into a lightly greased  9
x 9 inch pan. Set in the refrigerator. Melt the caramels in a small
pan with 1/4 cup water over low heat. When the caramel is soft, mix  in
the peanuts. Pour the mixture over the refrigerated nougat in the  pan.
Let this cool in the refrigerator. When the refrigerated mixture  is
firm, melt the chocolate over low heat in a double boiler or in a
microwave oven set on high for 2 minutes. Stir halfway through  cooking
time. When the mixture in the pan has hardened, cut it into 2  x 1-inch
sections. Set each chunk onto a fork and dip into the melted
chocolate. Tap the fork against the side of the bowl or pan to knock
off any excess chocolate. Then place the chunks on waxed paper to  cool
at room temperature (less than 70 degrees F). This could take  several
hours, but the bars will set best this way. You can speed up  the
process by placing the bars in the refrigerator for 30 minutes.  Makes
about 2 dozen bars.  Posted to recipelu-digest Volume 01 Number 671 by
Rabieto@aol.com on  Feb 1, 1998

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”