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Line a 9"X9" baking pan with parchment paper (Use a smaller pan for bigger bars)
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In a large mixing bowl, mix all of the ingredients from the "Nougat Base" section thoroughly with your hands.
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Press the nougat evenly into your lined baking pan.
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Transfer to freezer for at least 30 minutes.
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Meanwhile, put all of the ingredients from the "Caramel Layer" section in a food processor and process until smooth (about 1 minute).
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Spread the caramel evenly on top of the nougat layer.
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Spread 1/2 cup peanuts evenly on top of the caramel layer and press them gently.
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Transfer to freezer for at least 30 minutes.
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Slowly melt dark chocolate.
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Line a large baking sheet with parchment paper
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Remove the baking pan from freezer and cut the slab into bars. (You should remove the slab from the baking pan before cutting, pulling the parchment paper on the sides makes it easy)
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Pour melted chocolate into a large bowl and dip the bars one by one leaving a fork or small spatula underneath and using a spoon to scoop chocolate on top of them until all the surface of the bar is coated with chocolate. Use the fork or spatula to remove the bars from the melted chocolate and place them on the lined baking sheet. Repeat this process until every bar is coated. The amount of chocolate needed may vary.
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Transfer to freezer for at least 30 minutes.