(recipe adapted from Not Without Salt) 


for the peanut nougat:

3/4 cup  sugar

1/4 cup   agave syrup

2 tablespoons  honey

1/4 cup  water

1 large egg white

1/4 teaspoon kosher salt

1/2 cup  smooth peanut butter


for the caramel: 

1 cup  sugar

1/2 cup  real maple syrup 

1/4 cup water

3/4 cup  heavy cream

4 tablespoons  butter, soft

1/2 vanilla bean, seeds removed

1/4 teaspoon kosher salt

2 cups roasted and salted peanuts


for chocolate coating: 

1 1/2 pounds dark chocolate

1 tablespoon coconut oil 



peanut nougat:

Butter a 9×13 inch baking pan then line it with parchment paper so that a few inches are left hanging over the side. Set aside.

In a saucepan combine the sugar, agave syrup, honey and water. Stir gently then wash down the sides of the pan with water. Cover the pot with a lid and set over medium high heat. Remove the lid after 5 minutes then continue to cook until the sugar reaches 275 degrees F.

While the sugar syrup is boiling place the egg white in the bowl of a stand mixer fitted with a whisk attachment. Start the machine on low, add the salt and beat until frothy. Increase the speed to medium and beat until stiff peaks form.

Drizzle in the hot syrup down the side of the stand mixer while it is running. Try to avoid pouring the syrup over the whisk so the hot syrup doesn’t splatter. Continue to beat the nougat until it cools slightly and starts to pulls away from the sides of the bowl. This entire process should take 3-4 minutes.

Butter a spatula then stir in the the creamy peanut butter until well mixed. Add the nougat to the prepared, spreading evenly with the buttered spatula.

Set aside and let stand while you prepare the caramel.




Combine the sugar, maple syrup and water in a large saucepan. Stir gently to combine then wash off the sides of the pan using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel it can cause the caramel to crystallize so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.


Place the lid on the pan and put over high heat. Having the lid on during the first few minutes of boiling creates condensation that further helps to wash away any sugar that may be left on the sides of the pan. After 5 minutes remove the lid and let the caramel continue to boil until it reaches 300 degrees F. If some of the caramel starts to color you can gently swirl the pot to combine.


Add the cream, butter and vanilla seeds once it has reached 300 degrees F and then continue to cook until the caramel reaches 248 degrees F. Remove from the heat and stir in the peanuts. Pour the caramel over the nougat. Let sit at room temperature for 40 minutes then refrigerated until completely firm, about 30 minutes.


optional: add some flake salt to the caramel layer before covering them in chocolate.


Melt the chocolate in a double boiler (I rest a glass bowl on the rim of a pot with some water in the bottom). Stir in the oil.

Cut the candy bar into 1 inch squares and dip into the melted chocolate.

Set aside on a sheet tray lined with parchment. Place the candy bars in the refrigerator to cool. 

These candy bars will keep for three weeks in the refrigerator or two months in the freezer.