For the chocolate coating:
– 500g milk chocolate
For the peanut caramel:
– 500g sugar
– 50g butter
– 400g salted peanuts
For the nougat:
– 250g butter
– 400g sugar
– 200ml condensed milk
– 300g peanut butter
– 250g white marshmallows
First, spread 150g of melted milk chocolate as a thin layer in a lined loaf tin. Refrigerate for 30 minutes.
For the nougat, melt the butter in a saucepan and then add sugar.
Once dissolved, add the condensed milk and peanut butter. Mix well.
Then, gradually add in the marshmallows mixing constantly until the nougat has thickened up.
Pour the mix into the loaf tin and allow to set in the fridge for one hour.
For the caramel, first heat up the sugar until it starts to caramelise.
Then, add in the butter and peanuts.
Pour the caramel into the tin and allow to set for 30 minutes.
Melt another 150g of milk chocolate to top the bar. Allow to set for 30 minutes.
Finally, melt 200g more milk chocolate to coat all the sides of the giant bar. Set in the fridge for a final 30 minutes.