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Homemade Salted Chocolate & Ritz Nougat Bars photo

Salted Chocolate & Ritz Nougat Bars

These Salted Chocolate & Ritz Nougat Bars are a delightful blend of sweet and salty, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Nougat:
  • 4 tablespoons Butter melted
  • 1 cup Granulated Sugar
  • 4 tablespoons Evaporated Milk
  • 2 cups Marshmallow Fluff
  • 4 tablespoons Smooth Peanut Butter
  • 1 teaspoon Vanilla
  • 2.5 sleeves Ritz Crackers crushed
For the Topping:
  • 2 ounces Dark Chocolate melted
  • to taste Coarse Sea Salt

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Spatula
  • Double Boiler or Microwave
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Baking Dish - Grease a 9x13-inch baking dish with butter or line it with parchment paper.
  2. Step 2: Make the Nougat Mixture - In a large mixing bowl, melt butter, add sugar and evaporated milk, and mix well.
  3. Step 3: Incorporate the Fluff and Peanut Butter - Add marshmallow fluff, peanut butter, and vanilla to the bowl, stirring until smooth.
  4. Step 4: Add the Ritz Crackers - Crush Ritz crackers and fold into the nougat mixture until evenly coated.
  5. Step 5: Transfer to the Baking Dish - Pour the nougat mixture into the baking dish and press down evenly.
  6. Step 6: Melt the Dark Chocolate - Melt dark chocolate in a double boiler or microwave until smooth.
  7. Step 7: Drizzle the Chocolate - Pour the melted chocolate over the nougat base and spread evenly.
  8. Step 8: Add Sea Salt - Sprinkle coarse sea salt over the chocolate before it sets.
  9. Step 9: Chill and Cut - Refrigerate for at least 2 hours, then cut into squares or rectangles.

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • For longer storage, keep in the fridge for up to 2 weeks.
  • Wrap bars individually in plastic wrap and freeze for up to 3 months.