Paul A Young served up delicious peanut caramel bars with milk chocolate and nougat on Saturday Kitchen.

the ingredients for the nougat base are: vegetable oil, for greasing, 55g dark chocolate (60% cocoa solids), chopped into small pieces, 2 large free-range egg whites, 400g unrefined caster sugar, 225g glucose syrup and ¼ tsp sea salt.

For the peanut caramel: 150g shelled peanuts, 360ml sweetened condensed milk, 90g unsalted butter, 375g demerara sugar, 1 tsp sea salt, well crushed and 1 tsp vanilla extract.

For coating the bars: 800g milk chocolate.

See recipes by Paul in his book titled: The Joy of Chocolate available from Amazon now.