Giant Chocolate Candy Bar with Peanuts and Nougat Recipe. Easy, Fast and Cheap.
Giant Chocolate Candy Bar with Peanuts and Nougat. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Giant Chocolate Candy Bar with Peanuts and Nougat. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
Ingredients
Prepare your culinary canvas with the following essentials for Giant Chocolate Candy Bar with Peanuts and Nougat:
- 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 9×5″ loaf pan; a candy thermometer; a stand mixer
Preparation
Let’s dive into the culinary symphony of Giant Chocolate Candy Bar with Peanuts and Nougat with these simple steps:
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.
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.
Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
Pour one-third of chocolate mixture over nougat; reserve remaining chocolate mixture at room temperature. Chill until set, at least 20 minutes.
Cut a piece of parchment roughly the same size as top of loaf pan; press over set chocolate. Place a wire rack over pan. Holding pan and rack together, invert quickly. Remove pan, then peel off parchment. Set rack inside a rimmed baking sheet lined with waxed paper.
Slowly pour reserved chocolate mixture over loaf; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed), pouring a little extra down center of bar. If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Chill until firm, about 45 minutes.
Let sit at room temperature 10 minutes, then cut crosswise into 16–20 slices.
Bar can be made 3 days ahead; loosely cover and chill.
Benefits of Giant Chocolate Candy Bar with Peanuts and Nougat
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Giant Chocolate Candy Bar with Peanuts and Nougat boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Giant Chocolate Candy Bar with Peanuts and Nougat is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Giant Chocolate Candy Bar with Peanuts and Nougat is a breeze for all skill levels.
Cooking Giant Chocolate Candy Bar with Peanuts and Nougat in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Giant Chocolate Candy Bar with Peanuts and Nougat in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Giant Chocolate Candy Bar with Peanuts and Nougat cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Giant Chocolate Candy Bar with Peanuts and Nougat with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Cooking Giant Chocolate Candy Bar with Peanuts and Nougat in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Giant Chocolate Candy Bar with Peanuts and Nougat in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Giant Chocolate Candy Bar with Peanuts and Nougat to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Giant Chocolate Candy Bar with Peanuts and Nougat every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Giant Chocolate Candy Bar with Peanuts and Nougat cooked to slow-cooked perfection!
Conclusion about Giant Chocolate Candy Bar with Peanuts and Nougat
As we conclude our culinary exploration with Giant Chocolate Candy Bar with Peanuts and Nougat, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Giant Chocolate Candy Bar with Peanuts and Nougat Recipe.