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Sliced homemade candy bar cross-section revealing chewy vanilla nougat and roasted peanut caramel layer coated in chocolate.

The Ultimate Homemade Candy Bars: Chewy Nougat, Caramel & Peanuts

Master the art of artisan confections with these Homemade Candy Bars. Featuring a chewy vanilla nougat foundation, gooey golden-amber caramel packed with roasted peanuts, and a thick, hardened milk chocolate shell with subtle matte ridges.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Candy Bar Components
  • 1/4 cup (60ml) water
  • 1 cup (200g) granulated sugar
  • 1/4 cup (85g) light corn syrup
  • 2 large egg whites Room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (85g) light corn syrup
  • 1/2 cup (120ml) heavy cream Warm
  • 4 tbsp (60g) unsalted butter Room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) roasted peanuts Whole and halved
  • 16 oz (450g) milk chocolate High quality chips or chopped bars
  • 1 tbsp (15g) coconut oil

Equipment

  • 1 Candy Thermometer Essential for accurate sugar boiling stages.
  • 2 Heavy-Bottomed Saucepan Prevents sugar from scorching.
  • 1 Stand Mixer Needed for whipping the egg whites.
  • 1 8x8 inch baking pan Lined with parchment paper.

Method
 

Nougat Layer
  1. Combine water, granulated sugar, and corn syrup in a saucepan. Bring to a boil until the candy thermometer reaches 250°F (121°C).
  2. Whip the egg whites to stiff peaks in a stand mixer. Slowly stream in the hot sugar syrup while whipping. Beat until thick and glossy, mix in vanilla, and press into a parchment-lined 8x8 pan.
Caramel & Peanut Layer
  1. In a saucepan, cook sugar, water, and corn syrup until deep amber. Whisk in cream and butter. Cook to 245°F (118°C).
  2. Remove from heat, stir in vanilla and peanuts. Pour tightly packed mixture over the set nougat base. Chill for 2 hours.
Chocolate Shell Coating
  1. Remove the chilled slab from the pan and use a hot, dry knife to cut into 16 uniform rectangular bars.
  2. Melt milk chocolate and coconut oil until smooth. Dip each bar into the chocolate, coating thickly. Place on parchment, tap top with a fork for matte ridges, and let set.

Notes

Use a hot knife to slice the chilled slab for extremely clean layers.
Store bars in an airtight container lined with wax paper at room temperature or in the fridge.