Snacker Bars

Directions

1. 1
   ["Coat the baking sheet with cooking spray, and set it aside on a heatproof surface.", "Combine the sugar, evaporated milk, heavy cream, and vanilla bean and seeds (if using) in a large (6- to 8-quart) saucepan. Bring the mixture to a boil over medium-high heat, uncovered and without stirring.", "Insert the candy thermometer. Add the light corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until it reaches 230\u00b0F/110\u00b0C (thread stage), about 30 minutes.", "Add the butter and the vanilla paste or extract (if using). If you used a vanilla bean, fish it out with a slotted spoon. Stirring continuously, continue to cook the caramel until it reaches 241\u00b0F/116\u00b0C (low firm ball stage), 15 to 20 minutes. The caramel will be a deep golden brown, smell nice and toasty, and have rolling bubbles in the middle. Remove the caramel from the heat and stir in the salt and peanuts, making sure to mix well so that they're distributed evenly.", "Carefully pour the caramel onto the prepared baking sheet, and spread it into an even layer with the spatula. Allow it to set up until it is cool to the touch, about 2 hours.", "Mix the gelatin and the cold water together in a small bowl and let it set until softened, about 5 minutes.", "Place the egg whites in the mixer bowl.", "Combine the light corn syrup, sugar, and water in a medium-size (4-quart) saucepan and bring to a boil over high heat. Insert the candy thermometer, reduce the heat to medium-high, and cook the syrup, uncovered and without stirring, until the syrup reaches 250\u00b0F/120\u00b0C (firm ball stage).", "Start whipping the egg whites on medium speed until they become foamy and soft peaks form, 5 to 7 minutes. At this point, the syrup should have reached 265\u00b0F/130\u00b0C (hard ball stage); if it hasn't reached the proper temperature, just stop the mixer until the syrup catches up.", "When the syrup comes to temperature, remove it from the heat. With the mixer on low speed, slowly and carefully pour the hot syrup down the inside of the mixing bowl (if the syrup is poured directly onto the moving whisk, it will splatter, which could mean severe pain for you). Once all the syrup has been added, add the softened gelatin and increase the speed to medium-high and whip until the mixture is very thick and looks like a skin has developed on top, 10 minutes.", "Pour in the melted chocolate and the vanilla extract, and mix for another 10 to 15 seconds to incorporate. Remove the bowl from the mixer and scrape the bottom with the spatula, folding the mixture to evenly distribute the chocolate. Once the chocolate is fully incorporated, pour the nougat onto the caramel. Spread it into an even layer with the spatula and allow it to set up until it is cool to the touch, about 30 minutes.", "Temper the 13 cups chopped dark chocolate (instructions follow) or use the 13 cups chopped dark chocolate and 2 cups oil to make the Cheater's Chocolate Coating (instructions follow).", "Enrobe and cut the bars (instructions follow).", "Store the bars, layered with parchment or wax paper, in an airtight container at cool room temperature for up to 8 weeks.", "You'll need 5 pounds of your chocolate of choice for this. Fill a large (6-quart) saucepan with water to a depth of about 1 inch. Bring it to a boil, uncovered, over high heat. Meanwhile, if using a block of chocolate, chop it with a serrated knife.", "Once the water has come to a boil, turn off the heat and set a medium-size heatproof bowl on top. Add about two-thirds of the chopped chocolate and allow to sit for 5 to 10 minutes, stirring only occasionally with a heatproof spatula (you want to make sure the chocolate on the bottom of the bowl doesn't get too hot, but if you stir the whole time, the heat will disperse too much and the chocolate won't melt all the way).", "Once all the pieces have melted completely, insert the tempering thermometer (recommended but optional; if you don't have one, try using the Cheater's Chocolate Coating, explained next) and check the temperature; for dark chocolate you want it to be around 108\u00b0F; milk, 106\u00b0F; white, 104\u00b0F. If you go a little bit under these temperatures, that's fine; too much under, though, and you won't melt all the \"bad\"" crystals in the cocoa butter (the ones that keep your chocolate from getting glossy). No thermometer? No problem. Dab a bit of the chocolate on your lip instead. At the melted stage