Peanut caramel bars recipe
 To make Paul's peanut caramel bar, a whipped nougat base is topped with peanut caramel and coated in milk chocolate. Crunchy, sticky and sweet – what's not to love? You will need a sugar thermometer for this recipe. vegetable oil, for greasing55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces2 large free-range egg whites400g/14 oz unrefined caster sugar225g/8 oz glucose syrup¼ tsp sea salt vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces 2 large free-range egg whites 400g/14 oz unrefined caster sugar 225g/8 oz glucose syrup ¼ tsp sea salt 150g/5½ oz shelled peanuts360ml/12 fl oz sweetened condensed milk90g/3¼ oz unsalted butter 375g/13oz demerara sugar1 tsp sea salt, well crushed1 tsp vanilla extract 150g/5½ oz shelled peanuts 360ml/12 fl oz sweetened condensed milk 90g/3¼ oz unsalted butter 375g/13oz demerara sugar 1 tsp sea salt, well crushed 1 tsp vanilla extract 800g/1lb 12oz milk chocolate 800g/1lb 12oz milk chocolate Method For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil.Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside.Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat.Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours.For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat.Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars.Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil. For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside. Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat. Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat. Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours. Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours. For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat. Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars. Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy!