Molten-Chocolate Peanut Bars

Molten Chocolate Peanut Bars
Joseph De Leo
  • Yield: 24 pieces


Soft Vanilla Nougat (see recipe below)
1cup crunchy peanut butter
Basic-Batch Caramel (see recipe below)
1/2cup chopped peanuts
Tempered Milk Chocolate (see recipe below)


  1. Line two baking sheets with parchment paper or aluminum foil.
  2. When preparing the Soft Vanilla Nougat, add half the peanut butter, stir until the nougat is smooth, then scoop it from the bowl with a metal spoon and roll into 3-inch logs. (The shapes may be rough when the nougat is hot. Once it cools, it’s easier to shape more precisely but will continue to be sticky.) Place the logs on one of the prepared baking sheets and set aside.
  3. When the Basic-Batch Caramel has cooled for about 20 minutes, add the remaining peanut butter and stir until smooth. Stir in the chopped peanuts.
  4. Using a metal spoon, scoop out enough caramel to form a layer about 1/2-inch thick on top of each log. Put the ray of logs in the refrigerator for about 10 minutes to set.
  5. Have the Tempered Milk Chocolate at 90F. Using two dinner forks or chocolate dipping forks, dip each log into the chocolate. Shake off the excess chocolate, and slide logs onto the remaining baking sheet. Allow the chocolate to set by air-drying the bars with a small rotary fan for about 20 minutes or refrigerating for about 10 minutes. Serve at room temperature.
  6. Store in an airtight container, a zip-top plastic bag, or plastic wrap in the refrigerator for 7 days, or in the freezer for 2 months.

Reprinted with permission from Susie Norris and Susan Heeger’s Hand-Crafted Candy Bars (Chronicle, 2013).