Something pretty great happens when you start a blog. Every once in awhile someone else with a blog “likes” one of your recipes and sometimes when that happens, you visit their blog and you see something you like as well.Print Pin
- 270 g milk chocolate chips, divided, (we used Ghiradelli chips, but you can use whatever you want.
- 200 g marshmallow cream. We use the famous Marshmallow Fluff that you should be able to find in your local grocery store. Interestingly enough, it comes in a 213 gram jar.
- 160 g powdered sugar
- 310 g soft caramels
- 190 g creamy peanut butter, divided
- 135 g dry roasted salted peanuts
- 1/4 cup heavy cream
- Prepare an 11 x 7 backing dish by carefully lining it with parchment paper. We put binder clips on the corners to keep the paper in place.
- Add 135 grams of the milk chocolate chips and 55 grams of the peanut butter to a small sauce pan and set the heat to low.
- While the mixture is melting, stir with a wooden spoon or stiff silicone scraper until it's completely melted and smooth.
- Pour the chocolate peanut butter mixture into the baking dish and spread with your spoon until it evenly covers the bottom of the dish, then place the dish in your freezer to stiffen.
- Add the powdered sugar, marshmallow cream and 80 grams of the peanut butter to a medium sized mixing bowl and stir to combine. thoroughly. When fully combined, pull the baking dish out of the freezer. The chocolate should be nice and stiff by now. Wash your hands and leave them a little wet. This is important to keep the "nougat" from sticking to them during this next step.
- Add the mixture on top of your frozen chocolate in a few dollops, then use your hands to spread it evenly across the dish.
- Spread the peanuts on top of the nougat and then press them into it gently to create a fairly even surface for the caramel sauce.
- Add the caramel pieces and cream to a small sauce pan and set the heat to medium.
- Stir constantly with wooden spoon or stiff silicone scraper to make sure the sauce doesn't burn while it's melting. Keep going until the sauce gets nice and smooth.
- Once you take the sauce off the heat you have to do this next part quickly before it starts to set. Pour the sauce over the top of the nougat peanut mixture making sure to cover the entire surface evenly. Use a metal spoon to smooth it out, if necessary.
- Now it's time for the final layer of chocolate and peanut butter. Just like before, add 55 grams of peanut butter and 135 grams of chocolate to a small sauce pan. Set the heat to low and stir with a wooden spoon or stiff silicon spatula until it's smooth and fully mixed.
- Pour the chocolate over the top of the caramel and smooth it evenly over the entire surface with your wooden spoon or stiff silicone scraper and place the dish in the refrigerator to finish. You'll know it's done when the color darkens and the top layer of chocolate becomes stiff.
- Slice the pie up into whatever sizes you want (we mix it up because some people want small slices while others go for the gusto) and serve.