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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.
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2
In a medium bowl, combine all P.B.
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3
Nougat ingredients, EXCEPT powdered sugar.
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4
With an electric mixer on HIGH speed, beat until creamy.
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5
Slowly add the powdered sugar, mixing well after each addition.
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6
When the mixture has the consistency of dough, remove from the bowl and press evenly into the greased, foil lined pan.
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7
Place in refrigerator.
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8
Place caramel layer ingredients into a small heavy duty saucepan that has been lightly sprayed with PAM(caramel will not stick as easily).
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9
Melt caramels over low heat, stirring often.
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10
When the caramel mixture is soft and all the caramels have melted, add the peanuts and stir in well.
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11
Pour over the refrigerated nougat in the pan, smoothing into an even layer.
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12
Cool in refrigerator.
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13
When the layers are firm, melt the chocolate chips and shortening(if using), in a double boiler, over low heat.
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14
Stirring often.
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15
When the mixtures in the pan have hardened, remove candy from pan using foil ends to lift it out.
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16
Cut into 4x1 inch bars.
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17
Set each chunk on the tines of a fork and dip into the melted chocolate.
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18
Tap the fork against the side of the pan to knock off any excess chocolate.
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19
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.
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20
You can speed up the process by placing the bars in the refrigerator for 30 minutes.
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21
Store covered in a cool place.
