CHOCOLATE BARS WITH NOUGAT RECIPES
LAYERED CHOCOLATE NOUGAT BARS RECIPE | DIETHOOD
Chocolate, graham crackers, and hazelnuts come together to create the most perfect no-bake dessert bar.
Provided by Katerina | Diethood
Categories Dessert
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 24
Number Of Ingredients 12
Steps:
- Line a 8x8 baking pan with foil, leaving an overhang on the sides; set aside.
- In a saucepan, combine water, sugar, and butter; place over medium heat and stir occasionally until the sugar dissolves and butter melts.
- Stir in the ground crackers and hazelnuts; stir mixture until completely combined.
- Remove from heat and stir in vanilla.
- Divide batter into two equal parts.
- Pour melted chocolate into one of the batters.
- Transfer only HALF of the chocolate batter to previously prepared pan.
- Place in freezer for 15 to 20 minutes, or until it sets.
- Spread the light-colored batter over the chocolate batter; freeze for 15 minutes or until it sets.
- Add the remaining chocolate batter over the top; place in freezer for 15 minutes, or until set.
- In the meantime, prepare the top chocolate layer.
Nutrition Facts : Calories 192 kcal, CarbohydrateContent 20 g, ProteinContent 2 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 3 mg, SodiumContent 61 mg, FiberContent 2 g, SugarContent 13 g, ServingSize 1 serving
CHOCOLATE AND CARAMEL NOUGAT BARS RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Makes 12 to15 bars
Number Of Ingredients 15
Steps:
- Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
- In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
- Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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