7 oz marshmallow fluff , (1 jar)
2⁄3 cup chocolate spread, such as Hershey’s or Nutella
12 oz chocolate candy coating
7 oz caramels
3 tbsp milk , or cream
In a microwave-safe bowl melt 6-ounce of the chocolate candy coating and stir until smooth. Spread evenly into a parchment-lined loaf pan.
Refrigerate for about 5 minutes until set.
In a separate bowl mix together the fluff and chocolate spread. Microwave for about 30 seconds, stir, and pour evenly over the chocolate in the loaf pan.
In a microwave-safe bowl melt the caramels with the milk. Stir until smooth and pour over the nougat layer. Refrigerate for about 20 minutes or until firm enough to cut.
Remove the candy from the pan and peel off the paper. Cut into 8 bars for full-size candy bars or 16 for fun-size bars. Melt the remaining candy coating in a bowl and dip the tops and sides of the candy bars until completely coated.
Let the chocolate set and store in a sealed container.
Serve and enjoy.
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