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Add butter sugar and ¼ cup evaporated milk in a small saucepan heating on medium and stirring occasionally as the butter melts and the mixture combines.
Bring to a boil and cook for 6 minutes remove from heat.
Add ¼ cup peanut butter marshmallow cream vanilla and stir thoroughly until the mixture is smooth.
Take molds out of freezer and pour nougat on top of chilled chocolate and smooth over chocolate until layer is even and return to freezer.
Melt 1 cup milk chocolate chips and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
Pour 2 tablespoons of the melted chocolate into each of your Magical Butter Trays.
Using your spoon push a little chocolate onto the sides of the mold and place into the freezer to cool.
In a medium-sized saucepan over medium-high heat pour the water and sugar and whisk to dissolve. Let simmer 8 minutes and Do Not Stir.
In a small saucepan on low heat add the cream and vanilla and let simmer until the sugar mixture is ready.
Once the sugar mixture is ready slowly pour the cream into it whisking constantly.
Add the butter 1 tablespoon at a time whisking constantly.
Sprinkle in the salt stir to combine and pour over the peanuts and peanut butter nougat. Place in freezer and allow the nougat to get solid.
Remove pan out of freezer and pour salted peanuts evenly over the top. Use clean hands to gently press peanuts into nougat.
Pour caramel mixture over the top of the peanuts. Return pan to freezer.
Melt 1 cup MagicalButter milk chocolate chips + 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
Pour 2 tablespoons into your Magical Butter on top of the caramel and spread evenly.
Return pan to freezer for about 20 minutes.
Remove from the molds cut into 1 tablespoon squares while bars are still cold.
Bars need to be stored in the fridge but will still maintain their shape even when left out for a couple hours.