| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candy, Top secret, Choc |
1 |
Batch |
INGREDIENTS
| 1/4 |
c |
Light corn syrup |
| 2 |
tb |
Butter, softened |
| 1 |
ts |
Vanilla extract |
| 1/8 |
c |
Creamy peanut butter dash salt |
| 3 |
c |
Powdered sugar |
| 35 |
|
Unwrapped Kraft caramels |
| 1 |
c |
Dry-roasted unsalted peanuts |
| 12 |
oz |
Milk-chocolate chips |
INSTRUCTIONS
With the mixer on high speed, combine the 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 9x9" pan. Set in the
refrigerator.
Melt the caramels in a small pan 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 refrigerator 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 into 2x1" 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.) 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: 2 dozen bars From: "Top Secret Recipes" Cookbook Posted by: Debbie
Carlson -End Recipe Export- Posted by: Debbie Carlson. U/L to NCE by Burt
Ford. 10\95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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