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Magical Chocolate Bar

Magical Chocolate Bar

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degree-icon Medium
time-icon 10 Minutes
time-icon 45 Minutes
time-icon 1 Hour
time-icon 8 Bars
time-icon 1 Tbsp
degree-icon Medium
time-icon 10 Minutes
oven-icon 45 Minutes
snow-icon 1 Hour
plate-icon 8 Bars
dish-icon 1 Tbsp

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Ingredients

Bottom Layer
  • 1 cup MagicalButter Milk Chocolate
  • 2 tablespoons Magical Coconut Oil
Nougat Layer
  • ¼ cup MagicalButter
  • 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
Caramel Layer
  • ¼ cup MagicalButter, 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 MagicalButter Milk Chocolate
  • 2 tablespoons Magical Coconut Oil

How To

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Bottom 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 of the melted chocolate into each of your MagicalButter molds.
  • Using your spoon, push a little chocolate onto the sides of the mold, and place into the freezer to cool.
Nougat Layer
  • Put 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 up peanut butter, the marshmallow cream and the 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.
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.
  • Take pan out of freezer.
  • 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 MagicalButter 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.