The Snack'r Candy Bar

Adapted by
February 2015
Yield: 35 bars


vegetable oil
340 grams sugar
375 grams evaporated milk
160 grams heavy cream
1 vanilla bean, scraped
300 grams light corn syrup
50 grams unsalted butter
18 grams coarse sea salt
300 grams roasted and salted peanuts
1.3 kilograms light corn syrup
435 grams sugar
235 grams water
4 large egg whites
20 grams powdered gelatin, bloomed in 120 grams cold water
340 grams dark chocolate, melted and cooled slightly to lukewarm
45 grams vanilla extract
Snack'r Candy Bars
2.25 kilograms Valrhona dark chocolate, coarsely chopped



Coat a sheet tray with oil. In a large saucepan, combine sugar, evaporated milk, heavy cream, and vanilla bean and seeds. Bring mixture to boil over medium-high heat, uncovered and without stirring. Insert a candy thermometer. Add corn syrup, and stir gently until combined. Reduce heat to medium-low and cook, stirring often, until it reaches 230°F, about 30 minutes. Remove vanilla bean, and mix in butter. Stirring continuously, continue to cook the caramel until it reaches 241°F, 15 to 20 minutes. The caramel should be deep golden brown and have rolling bubbles in the middle. Remove the caramel from the heat and stir in the salt and peanuts. Pour caramel onto the prepared baking sheet, and spread it in an even layer with the spatula. Cool until set, about 2 hours.


In a medium saucepan over high heat, combine corn syrup, sugar, and water and bring to boil. Insert a candy thermometer, reduce heat to medium-high, and cook uncovered and without stirring, until mixture reaches 250°F. In a stand mixer fitted with a whisk, start whipping egg whites on medium speed until soft peaks form, 5 to 7 minutes. At this point, the syrup should have reached 265°F. When the syrup comes to temperature, remove from heat. With the mixer on low speed, slowly pour the hot syrup down the inside of the mixing bowl. When all syrup has been added, add gelatin and increase speed to medium-high. Whip until mixture is thick and looks like a skin has developed on top, about 10 minutes.  Pour in melted chocolate and vanilla extract. Mix 10 to 15 seconds, until combined. Remove bowl from mixer and fold the mixture to evenly distribute the chocolate. Pour nougat onto the caramel, spreading it into an an even layer. Cool until set, about 30 minutes. Cut into 1-inch by 4-inch bars.

Snack'r Candy Bars

Temper chocolate for enrobing bars. When enrobing, the caramel layer is the bottom of the bar. Store the bars, layered with parchment or wax paper, in an airtight container at cool room temperature, up to 8 weeks.