INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. Melt the caramels in a small pan with 1/4 cup water over low heat.
4. 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.
5. 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.
6. When the mixture in the pan has hardened, cut it into 2 x 1-inch
sections.
7. 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

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