Caramel Nougat Cookies Recipes

CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES

Steps:

• Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• Add in flour, baking soda, baking powder, and salt.
• Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

CHOCOLATE PEANUT CARAMEL NOUGAT BARS

Steps:

• Line a 9-by-13-inch pan with parchment paper. Set aside.
• Melt the chocolate and the butter together over a double-boiler until the chocolate is almost fully melted. Pour a thin layer of the chocolate mixture into the prepared pan and refrigerate until hardened, approximately 30 minutes.
• Next, make the nougat. Place the egg whites in a stand mixer with the whisk attachment. In separate saucepans, mix 1 cup of sugar with a small amount of water, and 1 ¾ cups of sugar with a small amount of water. Place both pans over medium heat and bring to a boil.
• When the 1 cup of sugar comes to a boil, begin whipping the egg whites. Using candy thermometers, measure the temperature of both saucepans. When the 1 cup of sugar reaches 240 degrees, pour it into the whipping whites; lower the speed of the white to ensure the hot sugar does not splash out of the bowl. Once all of the sugar mixture is poured in, increase the speed and continue whipping.When the 1 ¾ cups of sugar reaches 254 degrees, pour it into the whipping egg whites/sugar mixture (again, be sure to lower the speed until all is poured in). Continue to whip for 1 minute, then remove from the stand mixer and stir in the peanut butter by hand just to combine.
• Remove the pan with the cooled chocolate from the fridge, and spread the nougat evenly onto the chocolate layer. Refrigerate while you make the caramel.
• Scrape the vanilla seeds from the split bean into the cubed butter. Place all of the sugar in a saucepan and add a very small amount of water, just enough to hydrate the sugar. Cook until amber in color. Remove from heat and whisk in the vanilla butter, one small piece at a time, to emulsify. When half of the butter has been added, whisk in the honey. Add in the rest of the butter, 1 piece at a time, and continue whisking until all is incorporated.
• Fold in the peanuts; do not overmix. Remove the 9-by-13-inch pan from the fridge and pour the caramel/peanut mixture over the nougat layer. Refrigerate for 15 minutes.
• Pour a thin layer of the remaining melted chocolate mixture over the top of the caramel/nuts layer (you may microwave the chocolate mixture for 15 seconds if it's too thick). Refrigerate until hardened, approximately 30 minutes.
• Remove the candy from the pan and transfer to a cutting board. Using a sharp chef's knife, cut the candy into small rectangles.
• Prepare a sheet tray lined with parchment. Dip each candy rectangle in the remaining melted chocolate mixture, covering each completely. Place each dipped candy onto the prepared sheet tray. Once all candies are dipped, refrigerate until hardened, approximately 30 minutes. Store in the refrigerator until ready to serve.

NOUGAT COOKIES

Steps:

• Butter a small cake pan.
• To prepare Nougat: In a frying pan place 1/2 cup of sugar over medium heat and stir. Sugar will turn into liquid caramel. When syrup becomes dark brown, pour into cake pan and let harden.
• Crush nougat in a mortar or between waxed paper with a hammer into small pieces.
• Preheat oven to 375 degrees F (175 degrees C). In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and water. Blend thoroughly. Stir in 1/2 cup of sifted flour and the nougat. Mix well. Sift in the rest of the flour.
• Knead the dough lightly on a board. Roll the dough into a 1-inch in diameter log. Slice into 1/2-inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork.
• Bake 10 to 12 minutes.

CARAMEL NOUGAT CANDY

Steps:

• In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

CARAMEL NOUGAT COOKIES

Steps:

• Preheat oven to 350.
• Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
• Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
• Blend together flour, soda and salt, gradually mix into sugar mixture.
• Mix in 1 1/3 cup butterscotch chips.
• Spread onto prepared pan.
• Bake 10-11 minutes, until light golden brown.
• To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
• Place on cooling rack, cool completely.
• Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
• Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
• Remove from heat.
• Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
• Stir in peanuts.
• Spread on cooled cookie layer.
• Refrigerate for 15 minutes.
• Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
• Heat until blended, stirring constantly.
• Cool until just warm.
• Spread over nougat layer.
• Refrigerate 15 minutes.
• Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
• Stir, heat another 30 seconds.
• Stir until smooth.
• Spread over caramel layer.
• Let chocolate layer harden before cutting into 1 inch squares.
• Store in airtight container in refrigerator.

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.