This guide offers a simple recipe guide. You will find instructions and tips to make Reese’s Fast Break Peanut Butter Nougat Candy.
Follow the steps and use the ingredients as listed.
What is the Reese’s Fast Break Peanut Butter Nougat Candy Recipe?
This recipe makes a candy bar with a peanut butter nougat center and a rich chocolate coating.
The recipe gives clear steps to create a candy that tastes like a classic treat. It uses common ingredients and clear directions.
Ingredients for Reese’s Fast Break Peanut Butter Nougat Candy Recipe
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup honey
- 2 cups white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups milk chocolate chips
- 1/2 cup chopped peanuts
- 1/4 cup cocoa powder
- 1/2 cup heavy cream
- 2 tablespoons corn syrup
Directions for Reese’s Fast Break Peanut Butter Nougat Candy Recipe
Step 1
Gather all ingredients and prepare a clean work surface. Arrange measuring cups and spoons in a row.
Step 2
Melt butter and peanut butter in a medium pan. Heat the pan on low heat. Stir the mixture until it is smooth and uniform.
Step 3
Mix powdered sugar and honey in a bowl. Add the melted mixture. Stir until the blend becomes even.
Step 4
Combine white chocolate chips with vanilla extract and salt. Place the bowl over a pot of simmering water. Stir slowly until the chocolate melts completely.
Step 5
Pour the melted white chocolate over the peanut butter mixture. Stir gently until the blend is smooth and all ingredients mix well.
Step 6
Transfer the mixture to a lined pan. Press the mix evenly with a spatula to create a flat layer. Let the layer cool at room temperature for 30 minutes.
Step 7
Prepare the milk chocolate sauce by mixing milk chocolate chips, heavy cream, cocoa powder, and corn syrup in a small pot. Heat the pot over low heat. Stir constantly until the chocolate sauce is smooth.
Step 8
Pour the milk chocolate sauce over the cooled peanut butter nougat layer. Sprinkle chopped peanuts on top. Allow the candy to set in the refrigerator for at least 2 hours before cutting into bars.
Expert Tips for Reese’s Fast Break Peanut Butter Nougat Candy Recipe
Use a heavy-bottomed pan to melt the butter and peanut butter. Stir slowly to avoid burning the mixture. When melting chocolate, use a water bath to prevent the chocolate from seizing. Do not rush the cooling time; let the candy set fully in the refrigerator. This step helps the flavors combine and the texture to firm up. Clean tools after use to keep the recipe process smooth and safe.
Reese’s Fast Break Peanut Butter Nougat Candy Recipe Variations
- Add a drizzle of dark chocolate
- Use crunchy peanut butter instead of creamy
- Mix in a pinch of cinnamon
- Include a few mini marshmallows
- Replace chopped peanuts with crushed pretzels
- Add a dash of sea salt on top
- Incorporate caramel bits
- Use white chocolate only for a different taste
Things that I can serve with Reese’s Fast Break Peanut Butter Nougat Candy Recipe
- A glass of cold milk
- A cup of hot coffee
- Fresh fruit slices
- A bowl of vanilla ice cream
- A serving of whipped cream
- A side of cookie dough
- A plate of mixed nuts
- A scoop of sorbet
Topping Options for Reese’s Fast Break Peanut Butter Nougat Candy Recipe
- Extra chopped peanuts
- Mini chocolate chips
- Crushed candy bars
- Shredded coconut
- Sprinkles for color
- Drizzled caramel sauce
- A light dusting of powdered sugar
- A few whole almonds
Storing, Freezing, and Reheating Reese’s Fast Break Peanut Butter Nougat Candy Recipe
Store the candy in an airtight container. Keep it in a cool place. For longer storage, place the candy in the refrigerator. To freeze, wrap each piece in plastic and put them in a freezer bag. Thaw the candy at room temperature before serving. Reheat the candy gently in a microwave at low power for a few seconds if needed. Always check the texture after reheating.
Ways to Make Reese’s Fast Break Peanut Butter Nougat Candy Recipe
- Use a microwave method for the chocolate sauce
- Prepare the candy in a slow cooker using low heat
- Make a no-cook version by mixing pre-melted ingredients
- Use an oven at a very low temperature to set the mixture
- Create individual servings using silicone molds
- Press the mixture into a lined tray and cut into bars
- Use a candy thermometer to check the consistency
- Make a layered version by adding a caramel layer between the nougat and chocolate
FAQ
Q: Can I use natural peanut butter instead of creamy?
A: Yes. Use natural peanut butter. Stir well to combine the texture.
Q: How long should I let the candy set in the refrigerator?
A: Let the candy set for at least 2 hours. This step is key to firm up the candy.
Q: Can I substitute honey with another sweetener?
A: You may use maple syrup or agave nectar. The taste may change slightly.
Q: What type of chocolate works best?
A: Milk chocolate works best for the sauce. White chocolate gives a different flavor.
Q: Is it safe to freeze the candy?
A: Yes. Wrap the candy properly and freeze it. Allow it to thaw before serving.
Q: Can I add extra nuts to the recipe?
A: Yes. Add extra chopped peanuts or your favorite nuts for more texture.
Q: How many servings does this recipe yield?
A: The recipe makes approximately 16 candy bars. Adjust the size based on your need.
Q: Can I use a different type of salt?
A: Use sea salt or kosher salt. The salt adds flavor to the mix.
Conclusion
This guide offers clear steps to make Reese’s Fast Break Peanut Butter Nougat Candy.
Follow the instructions, check the table, and use the tips to achieve good results.
The recipe is simple and easy to follow.
Enjoy your homemade candy.
Reese’s Fast Break Peanut Butter Nougat Candy Recipe
Equipment
- 1 Medium saucepan
- 1 Candy thermometer
- 1 9×5-inch loaf pan
- 1 Parchment paper
- 1 Microwave-safe bowl
- 1 Spatula
- 1 Sharp knife
- 1 Fork
- 1 Baking sheet
Ingredients
- Peanut Butter Nougat Center
- 1 cup granulated sugar $0.20
- 1/2 cup light corn syrup $0.30
- 1/2 cup water $0.01
- 1/2 cup smooth peanut butter $0.75
- 1/2 cup miniature marshmallows $0.50
- 1/2 cup chopped peanuts $0.60
- 1/2 teaspoon vanilla extract $0.20
- 1/4 teaspoon salt $0.01
- Chocolate Coating
- 1 1/2 cups semi-sweet chocolate chips $2.00
- 1 tablespoon coconut oil $0.20
Instructions
- Making the Peanut Butter Nougat Center
- Prepare your workspace: Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray.
- Make the syrup: In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly until sugar dissolves.
- Boil the mixture: Once sugar dissolves, stop stirring and let the mixture boil until it reaches 240°F (soft ball stage) on a candy thermometer (about 10-12 minutes).
- Add peanut butter and marshmallows: Remove from heat and stir in peanut butter and marshmallows until fully incorporated and mixture is smooth.
- Incorporate remaining ingredients: Fold in chopped peanuts, vanilla extract, and salt until well combined.
- Pour into pan: Quickly pour the hot nougat mixture into the prepared loaf pan. Use a lightly oiled spatula to smooth the top.
- Cool completely: Let the nougat cool at room temperature for at least 2 hours, or in the refrigerator for 30-45 minutes until firm.
- Coating with Chocolate
- Prepare the chocolate: In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth and glossy.
- Cut the nougat: Once firm, remove the nougat from the pan using the parchment paper overhang. Cut into 12-15 pieces using a sharp knife.
- Dip in chocolate: Using a fork, dip each nougat piece into the melted chocolate, coating completely. Tap off excess chocolate and place on a parchment-lined baking sheet.
- Set the chocolate: Let the chocolate-coated nougat set at room temperature for about 30 minutes, or in the refrigerator for 10-15 minutes until chocolate is hardened.
Notes
-
Storage: Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
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Gluten-Free: Ensure all ingredients are certified gluten-free if needed.
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Nut-Free: Substitute peanuts with sunflower seeds for a nut-free version.
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Flavor Variations: Add a dash of cinnamon or a pinch of sea salt on top of the chocolate coating for extra flavor.
