Magical Chocolate Bar
Rated 3.6 stars by 56 users
Category
Candies & Desserts
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!
Author: MagicalButterIngredients
-
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
- 1 cup Milk Chocolate
-
2 tablespoons Magical Coconut Oil
- 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
- 1 cup Milk Chocolate
- 2 tablespoons Magical Coconut Oil
Nougat Layer
Bottom Layer
Caramel Layer
Top Layer
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.
