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Line a 9x13-inch cookie sheet (or a quarter sheet pan) with parchment paper. Make space in your freezer for the pan.
In a medium saucepan over medium heat, add butter, sugar, and heavy cream. Stir occasionally until the mixture comes to a boil .
Continue to boil, undisturbed, for 6 minutes (or until the mixture reaches 246°F on a candy thermometer). Then stir in the peanut butter, marshmallow fluff, and vanilla. Stir until combined.
Remove the cookie sheet from the freezer and pour the nougat mixture evenly in the pan.
Place the pan in the freezer to set until caramel layer is ready.
In a medium microwave safe bowl add caramels and heavy cream. Heat in the microwave in 30 second intervals, stirring in between until fully melted and creamy (1-2 minutes). Set aside.
Remove the pan from the freezer and pour the salted peanuts over the nougat in an even layer. Gently press so the peanuts sit firmly in the nougat.
Pour the caramel mixture over the top.
Return the pan to the freezer to set until chocolate is ready.
In a small microwave safe bowl add chocolate chips and oil. Heat in the microwave in 30 second intervals, stirring in between until fully melted and creamy (1-2 minutes)
Remove the pan from the freezer and pour the chocolate mixture over the top of the caramel.
Return the pan to the freezer to set (about 10 minutes). Remove from freezer and enjoy or place in the refrigerator until ready to serve.
Best served slightly cooled.