GIANT CHOCOLATE CANDY BAR WITH PEANUTS AND NOUGAT

Giant Chocolate Candy Bar With Peanuts and Nougat image

How to make Giant Chocolate Candy Bar With Peanuts and Nougat

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

Nonstick vegetable oil spray
1 1/4 cups sugar
2/3 cup heavy cream
2 tablespoons unsalted butter
1 3/4 cups unsalted, dry-roasted peanuts (see Cooks' Note)
3/4 teaspoon fine sea salt
2 large egg whites
1 3/4 cups sugar
1/2 cup creamy peanut butter, room temperature
1/2 teaspoon fine sea salt
12 ounces milk, semisweet, and/or bittersweet chocolate (preferably 40-60% cacao), chopped
1 tablespoon coconut or other neutral vegetable oil
A 9x5" loaf pan; a candy thermometer; a stand mixer

Steps:

PreparationMake the peanut caramel: Line bottom and sides of loaf pan with foil, leaving an overhang on all sides. Lightly coat foil with nonstick spray. Gently stir sugar and 1/4 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat. Carefully add cream in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream and stir to break up bubbles. Stir in butter until melted and smooth. Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately add peanuts and salt and carefully stir to combine. Quickly transfer peanut mixture to prepared pan and press into an even layer with a spatula. Let sit at room temperature until set, at least 1 hour and up to overnight. Make the nougat: Beat egg whites in a stand mixer fitted with the whisk attachment on medium speed until soft peaks form. Meanwhile, fit a small saucepan with candy thermometer. Pour 1/2 cup water into saucepan, add sugar, and gently stir to combine. Heat over medium and cook, stirring, until sugar dissolves. Bring to a boil and continue to cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until mixture reaches 255°F. Return mixer speed to medium, then add sugar mixture in a slow, steady stream to egg whites down side of bowl. Increase mixer speed to medium-high and continue to beat until bowl feels warm to the touch and mixture is thick, tacky, and opaque white, about 8 minutes. Add peanut butter and salt and fold gently with a spatula until incorporated. Scoop peanut butter mixture onto peanut caramel; gently press into an even layer. Let sit at room temperature until set, at least 1 hour and up to overnight. Make the chocol