Making the Peanut Butter Nougat Center

Prepare your workspace: Line a 9x5-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.