Imperial Sugar
Dixie Crystals

Chocolate Caramel Nougat Layered Bars

Chocolate Caramel Nougat Layered Bars


First Chocolate Layer

  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter

Nougat Layer

  • 4 tablespoons unsalted butter
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 cup evaporated milk
  • 7 ounce jar marshmallow fluff
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups roasted peanuts, chopped

Caramel Layer

  • 11 ounce bag caramels, unwrapped
  • 1/4 cup evaporated milk

Second Chocolate Layer

  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter


  1. Line a 13x9-inch baking dish with parchment paper. Set aside.
  2. Melt together chocolate and peanut butter for the first chocolate layer. Spread evenly in bottom of prepared baking dish. Place in freezer to set. 
  3. Meanwhile in a small saucepan melt butter over medium heat. Add sugar and evaporated milk. Bring to boil, stirring frequently. Once boiling cook for 5 minutes, continuing to stir frequently. Remove from heat and mix in marshmallow fluff, peanut butter, and vanilla. Mix until smooth and then fold in chopped peanuts. Spread over first chocolate layer.
  4. In a microwave-safe bowl melt together caramel and evaporated milk at 50% power, stirring every 45 seconds until melted and smooth. Pour over nougat layer. Place in refrigerator until caramel is set.
  5. Melt second layer of chocolate and peanut butter together for the top. Spread evenly over the caramel layer. Place in refrigerator for at least 2 hours until chocolate and caramel are solid. Slice and serve.
  6. Store bars in refrigerator for best results.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.