• 2 cups semi sweet chocolate chips
  • 6 tbsp plus 1/4 cup creamy peanut butter
  • 1 (7oz) container of marshmallow creme fluff
  • 1 cup powder sugar
  • 3/4 cup unsalted roasted peanuts
  • 1 bag (11 oz) caramels, unwrapped
  • 1/4 cup heavy whipping cream


  1. Line your baking dish with parchment paper and set aside.
  2. Place a pan of water over high heat and allow to boil – place a glass or metal bowl over top and add the 1 cup of the chocolate chips with 3 Tablespoons peanut butter and melt until smooth, stirring frequently. (You can microwave the chocolate chips if preferred but check every 25 seconds to prevent burning.)
  3. Pour the melted chocolate into the prepared baking dish and spread to a smooth, even layer. Place into the freezer to set while you make the nougat.
  4. In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until combined.
  5. Remove the pan with chocolate from the freezer.
  6. Using your hands, push down the nougat onto the first layer of chocolate.
  7. Evenly distribute peanuts on top of the nougat and gently press the peanuts so they are “stuck” in place. I like salted peanuts in this recipe but unsalted would be fine.
  8. In the same way that you melted the chocolates, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.
  9. Pour caramel over the nougat and smooth with a spatula. Place into the fridge for 20 minutes.
  10. Repeat the first step with the remaining 1 cup chocolate chips and 3 Tablespoons peanut butter. (Melt together.)
  11. Pour the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.
  12. Use a sharp knife to cut into squares.

This article and recipe adapted from this site

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