Indulge in these decadent Mars Almond Bars, a sophisticated homemade treat that rivals popular candy bars. The base is a chewy, homemade nougat made from whipped egg whites and a sugar syrup, studded with crunchy roasted almonds. A layer of rich caramel adds a buttery, smooth contrast before the entire bar is dipped in milk chocolate. These bars are perfect for dessert platters, holiday gifts, or satisfying a sweet tooth. While the process involves several steps, the result is a luxurious, melt-in-your-mouth confection that feels special and crafted with care.
Mars Almond Bar
Description
Indulge in these decadent Mars Almond Bars, a sophisticated homemade treat that rivals popular candy bars. The base is a chewy, homemade nougat made from whipped egg whites and a sugar syrup, studded with crunchy roasted almonds. A layer of rich caramel adds a buttery, smooth contrast before the entire bar is dipped in milk chocolate. These bars are perfect for dessert platters, holiday gifts, or satisfying a sweet tooth. While the process involves several steps, the result is a luxurious, melt-in-your-mouth confection that feels special and crafted with care.Ingredients
Directions
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In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of water, and salt.
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Heat the mixture to a boil, using a candy thermometer to monitor the temperature.
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While the sugar mixture heats, beat the egg whites in a large metal or glass bowl until stiff peaks form.
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Cook the sugar syrup until it reaches 270&# 194;°F (132ðC) (soft-ball stage).
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Remove the saucepan from the heat.
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With the mixer running on low speed, slowly pour the hot sugar syrup in a thin stream into the beaten egg whites.
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Increase mixer speed to high and beat the mixture for about 20 minutes, or until the nougat thickens to a dough-like consistency and begins to pull away from the sides of the bowl.
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Stir in the roasted almonds until evenly distributed.
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Press the nougat mixture firmly into a greased 9x9 inch pan.
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Chill the pan in the refrigerator for 30 minutes, or until the nougat is firm.
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In a small saucepan over medium heat, melt the caramels with the remaining 2 tablespoons of water, stirring until smooth.
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Pour the melted caramel over the chilled nougat layer, spreading it evenly.
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Return the pan to the refrigerator for 30 minutes, or until the caramel layer is firm.
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Using a sharp knife, slice the pan down the middle, then slice across into 7 segments to create 14 bars.
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Melt the milk chocolate chips in a microwave in 30-second intervals, stirring between each, until smooth (do not overheat).
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Rest each bar on a fork and dip it into the melted chocolate, coating completely.
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Tap the fork against the side of the bowl to remove excess chocolate.
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Place the dipped bars on waxed paper and let them cool at room temperature for 1-2 hours, or until the chocolate is firm.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 506.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.2mg1%
- Total Carbohydrate 130.9g44%
- Dietary Fiber 0.0g0%
- Sugars 124.8g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a metal or glass bowl for beating egg whites; plastic bowls can retain oils that prevent whites from whipping properly.
Ensure your candy thermometer is accurate for the nougat stage. If you don't have one, test by dropping a small amount of syrup into cold water; it should form a soft ball that flattens when removed.
Be careful when pouring hot syrup into egg whites to avoid burns. Pour slowly and steadily while mixing.
If the chocolate seizes or becomes too thick, you can add a teaspoon of vegetable oil or shortening to restore smoothness.
Store finished bars in an airtight container in the refrigerator for up to one week.
