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“This quick no-cook nougat recipe is from Todd Wilbur's "A Treasury of Top Secret Recipes". I have made it many, many times and never had a failure and everyone always raves about them tasting "just like a Snickers". It is a swell recipe to make with your kids. I have even used the Peanut Butter center as play clay for my kids. They love playing with clay they can EAT! I love it because it is not only safe, but tasty too.”
24 candy bars

Ingredients Nutrition

  • Peanut Butter Nougat
  • 1 tablespoon water
  • 14 cup light corn syrup
  • 2 tablespoons butter
  • 2 tablespoons peanut butter (I Do NOT use Generic)
  • 3 cups powdered sugar
  • 1 teaspoon real vanilla extract
  • 18 teaspoon salt
  • Caramel Layer
  • 35 Kraft caramels (unwrapped)
  • 1 cup dry-roasted unsalted peanuts (I have used salted in an emergency)
  • 2 tablespoons water
  • Chocolate Coating
  • 24 ounces milk chocolate chips (I add 1-2 Tbsp butter flavored shortening to the chocolate chips for smoothness and ease in dipping)


  1. Line a 9x9 inch pan with foil, leaving enough hanging over the edges to use as handles to remove candy, when ready to cut.
  2. In a medium bowl, combine all P.B. Nougat ingredients, EXCEPT powdered sugar. With an electric mixer on HIGH speed, beat until creamy. Slowly add the powdered sugar, mixing well after each addition.
  3. When the mixture has the consistency of dough, remove from the bowl and press evenly into the greased, foil lined pan. Place in refrigerator.
  4. Place caramel layer ingredients into a small heavy duty saucepan that has been lightly sprayed with PAM(caramel will not stick as easily). Melt caramels over low heat, stirring often.
  5. When the caramel mixture is soft and all the caramels have melted, add the peanuts and stir in well. Pour over the refrigerated nougat in the pan, smoothing into an even layer. Cool in refrigerator.
  6. When the layers are firm, melt the chocolate chips and shortening(if using), in a double boiler, over low heat. Stirring often.
  7. When the mixtures in the pan have hardened, remove candy from pan using foil ends to lift it out. Cut into 4x1 inch bars.
  8. Set each chunk on the tines of a fork and dip into the melted chocolate. Tap the fork against the side of the pan to knock off any excess chocolate. Then place on waxed paper to cool at room temperature(less than 70 degrees F.) This could take several hours, but the bars will set best this way.
  9. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
  10. Store covered in a cool place.

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