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Watch the video! Haven’t you ever wondered what you’d get if you put chocolate, caramel, and marshmallow fluff together? If you’re like us and have the sweetest of sweet tooths (sweet teeth?) you won’t be able to resist these delectable dairy treats. We’ve delicately piled everything good onto a delicious base, and we have to warn you – they may be finished long before dessert.
1 cup (2 sticks) margarine
1 cup light brown sugar
1 egg yolk
1 teaspoon Gefen Vanilla Extract
1/4 teaspoon salt
2 cups Glicks Flour
5 ounces (140 grams) bittersweet chocolate
5 ounces (140 grams) softened butter
7 ounces (200 grams) marshmallow fluff
5 ounces (140 grams) caramel cream (store-bought or homemade)
1/4 cup water
1/2 cup sugar
1 tablespoon Gefen Cocoa Powder
pinch of salt
1 teaspoon Gefen Vanilla Extract
7 ounces (200 grams) milk chocolate
4 tablespoons Gefen Whipped Topping or other pareve whipped topping
In a mixing bowl, beat margarine and sugar until light and creamy. Add yolk and extract, beating until incorporated. Add remaining ingredients and beat until smooth.
Smooth mixture into a Gefen Parchment Paper-lined 9- x 13-inch (20- x 30-cm) baking pan. Bake at 350 degrees Fahrenheit (180°C) for 20 minutes, until the top begins to turn golden. Remove from oven and allow to cool.
In a medium-sized saucepan, combine all nougat ingredients besides the marshmallow and caramel creams. Stir over low heat until mixture is melted and smooth. Add marshmallow fluff and stir until it is heated through and well combined.
Pour nougat layer over crust and refrigerate until cold and nougat has hardened somewhat.
Stir caramel cream to soften, smooth over nougat filling.
In a medium-sized saucepan, melt chocolate and add whipped topping, stirring until smooth.
Immediately pour over caramel layer, smoothing the coating with the back of a spoon.
Refrigerate until set. Cut into squares and enjoy!
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Hi – these are so yummy, it’s in my Shavuos list of items to make for the past few years. One question I always had – for the ganache – why use parve whipping cream, why not use heavy cream since it’s milchige?
You can totally use heavy cream!
Amazing recipe! How to present it? Thanks for this amazing recipe!! My kids all loved it!! The only issue I had was that the Nougat filling was always oozing out….I tried cupcake holders but it was always messy…(still delicious…) I want to make it for Shavuos, what is the best way to present it?
Thanks!
We are so happy to hear that you enjoyed this recipe! I would recommend storing these in the freezer so that the filling can’t ooze out. I would cut them in small square and serve them on a plate or you can serve them on top of ice cream.
Freeze? How long do these last in the fridge? Can they be frozen?
Why Margarine Hi, I’m wondering why you used margarine in the crust instead of butter if the bars are milchig anyway?
Thank you!
Yes. That would be fine too. I would probably do butter. Although it will be VERY rich tasting.
Hard and expensive but worth every ounce of money,time and effort. made for my corona party and was polished clean!!! thanks for the epic recipe.
Addictive!
Heaven! These are amazing! I made them a bunch of times. They freeze very well.
Thanks Chani!