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Post by chief_cook2 on Jun 6, 2003 19:23:29 GMT -6
1/4 C. light corn syrup 2 T. butter 1 T. vanilla extract 1/8 C. peanut butter 1 dash salt 3 C. confectioners' sugar 35 unwrapped Kraft caramels 1 C. dry-roasted unsalted peanuts 1 (12 oz.) bag milk-chocolate chips
With the mixer on high speed, combine the corn syrup, butter, vanilla extract, peanut butter and salt until creamy. Slowly add confectioners' sugar. When the mixture becomes dough-like, remove it from the bowl, and press it into a lightly greased 9-inch square pan. Put in the refrigerator.
Melt the caramels in a small pan over low heat. When the caramel is soft, mix in 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, stirring 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. Place the chunks on wax paper to cool at room temperature (less than 70ºF). This may 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.
Yields about 2 dozen bars.
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