| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 3 cups semisweet chocolate chips
- 1 tablespoon refined coconut oil
- 3 cups powdered sugar
- 2 cups marshmallow creme
- 1/2 cup peanut butter
- 2 tablespoons whole milk
- 3/4 cups dry roasted peanuts
- 9 ounces caramels
- 3 tablespoons heavy cream
- 3 tablespoons all-purpose flour
- 6 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 large egg yolks
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 3/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 4 Granny Smith apples, sliced and soaked in lemon water
- Sprinkles, for serving
Instructions
- For the candy bars: Spray the bottom and sides of an 8-inch square pan with cooking spray and line with parchment paper that hangs over the edge of the pan by 1 inch.
- Add 1 1/2 cups chocolate chips and 1 1/2 teaspoons coconut oil to a heatproof glass bowl and place the bowl over a simmering pot of water. Let cook, stirring the chocolate, until it has melted completely, about 5 minutes. Pour into the prepared pan, covering the bottom. Place in the freezer until set, 1 to 2 hours.
- Mix together the powdered sugar, marshmallow creme, peanut butter and milk in a medium bowl until it has a soft, doughlike consistency (this mixture is incredibly sticky, and you may need to use your hands). Remove the pan from the freezer, then wet your fingertips and press the marshmallow filling down over the chocolate in an even layer. Sprinkle the peanuts on top and press lightly into the filling. Set aside.
- Add the caramels and cream to a small saucepot and cook over low heat, stirring, until the caramels are melted, 5 to 8 minutes. Spread the caramel over the marshmallow filling and place in the refrigerator for 5 minutes.
- Meanwhile, melt the remaining 1 1/2 cups chocolate and 1 1/2 teaspoons coconut oil in a heatproof bowl over simmering water. Spread the chocolate over the top of the caramel, then place back in the refrigerator until chocolate is fully set and hardened, about 1 hour.
- Using the parchment, pull the candy out of the pan, then run a knife under warm water and cut into 14 bars. Cut 6 of the bars into small chunks to be used in the salad. (Refrigerate the remaining bars for another use.)
- For the pudding: Meanwhile, combine the flour, granulated sugar and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Cook over medium heat, stirring constantly, until it’s thickened and coats the back of a spoon, 5 to 8 minutes. Stir in the vanilla and pour the mixture into a heatproof bowl. Cover with plastic wrap pressed against the surface of the pudding. Refrigerate until cooled, about 1 hour or up to overnight.
- For the salad: Add the cream and powdered sugar to a large bowl and beat with an electric mixer until stiff peaks form. Reserve 2 cups whipped cream in a separate bowl for the topping. Fold the pudding into the remaining whipped cream, then gently fold in the apple slices and candy bar pieces. Serve the salad in individual glass jars or bowls garnished with dollops of whipped cream and sprinkles.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1603 |
| Total Fat | 106 g |
| Saturated Fat | 55 g |
| Carbohydrates | 166 g |
| Dietary Fiber | 8 g |
| Sugar | 142 g |
| Protein | 17 g |
| Cholesterol | 293 mg |
| Sodium | 231 mg |
Reviews
I thought it was so cute. And you have to take the time out and go slow. Sometimes something may not turn out right? It’s just that you’re not doing it, right? I’ve learned that.
When you say there’s a people shopper in the face. Multiple times you’re going to come in.
When you say there’s a people shopper in the face. Multiple times you’re going to come in.
I’m sorry but I just really don’t get the whole “candy bar salad” concept -it’s definitely not a salad of any kind and I get that it’s not supposed to be- but it’s a good bit of work and it turned out excessively sweet and one note. If I’m craving a sugar punch, I’ll just dip a candy bar in some pudding & sprinkles and call it a day.
Must Try!! Your favorite chocolate covered candy apple comes together in this whipped dream!! What an incredible and magical combination! The Granny Smith apples give it that perfect crisp and tart edge. Let’s get technical; although the three different steps may appear daunting at first, once you get going they’re actually really easy steps. I cut this recipe in half. A great tip is to have your candy bar slightly frozen before you dice it. Otherwise the creamy nougat will squeeze out. It’s also really helpful to have the chocolate as thin a layer as possible and evenly spread. Otherwise it breaks into big shards when you cut it. I used pecans instead of peanuts and skipped the powdered sugar in the nougat simply because the marshmallow cream is sweet enough and I was using regular peanut butter. And lastly, even though the word ‘salad’ is in the title of this dessert, doesn’t mean you need to serve yourself a salad size portion, it’s pretty decadent – but I will be finishing my salad size bowl shortly! Thanks again, Molly, for an incredible dessert!
I just cut up Snickers bars instead of making my own candy
I followed directions completely however when it came time to cut into bars or squares was a total disaster! The chocolate part was far too hard to cut and ended up breaking into pieces and the middle part was not hard enough and was starting to melt. So disappointed of the outcome as I thought it was a fun recipe to make.
So delicious and super easy to make!