Magical Chocolate Bar
Rated 3.6 stars by 56 users
Category
Candies & Desserts
Author:
MagicalButter
Servings
1 tablespoon
Prep Time
10 minutes
Cook Time
45 minutes
This recipe will show you how to make Magical Chocolate Bar Edibles step-by-step. If you need guidance, follow along with this video we’ve created.
The botanically infused ingredients that this recipe calls for can be made using the MagicalButter Machine. Get yours here!
Ingredients
Nougat Layer
-
¼ cup Magical Butter
- ¼ cup Peanut Butter
- 1 cup Sugar
- ¼ cup Evaporated Milk or Heavy Whipping Cream
- 7 ounce Tub Marshmallow Cream
- 1 tablespoon Vanilla Bean Paste
Bottom Layer
Caramel Layer
- ¼ cup Magical Butter room temperature
- 1 cup Sugar
- ½ cup Heavy Cream
- ¼ cup Purified Water
- 1 tablespoon Vanilla Bean Paste or Pure Vanilla Extract
- ½ tablespoon Coarse Sea Salt
Top Layer
- 1 cup Milk Chocolate
- 2 tablespoons Magical Coconut Oil
Directions
Nougat Layer
- 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.
Bottom Layer
- 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.
Caramel Layer
- 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.
Top Layer
- 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.
