Sometimes you just want to indulge in a chocolate, peanut butter, and marshmallow dessert. Although not all these ingredients are particularly healthy, this is a case-in-point where size matters (portion size, that is). For fewer than 200 calories per bar, you can enjoy this sweet treat every once in a while. Recipe and photo by Jessa Nowak, M.S., R.D.N., of In Wealth and Health.

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Makes 16 servings

Prep time 30 min.

Cook time 2 min.

Ingredients

Chocolate layers (split into 2): 2 cups dark chocolate chunks or chips 2 tsp coconut oil Nougat layer: 7 oz marshmallow fluff 3/4 cup powdered sugar 1/3 cup creamy peanut butter 1 tsp vanilla extract 1-1¼ cup roasted and salted peanuts Caramel layer: 9 oz caramel candy chews 1/3 cup whipping cream 1 tsp vanilla extract Pinch of salt

How to make it

 Line an 8x8" pan with parchment paper. Make sure the paper is large enough to go up past the sides of the pan. For chocolate layer No.1: In a microwave bowl, heat 1 cup of chocolate and 1 tsp coconut oil for about 45 seconds. Stir well. Do not overcook. If there are crumbles on the sides of the bowl, you’ve cooked it too long. Pour into bottom of pan, and tilt to allow chocolate to evenly cover the bottom. This creates the bottom chocolate layer. Place in freezer. In medium-size bowl, add marshmallow fluff, sugar, peanut butter, and vanilla. Stir until fully incorporated. Remove chocolate layer from freezer, and drop nougat onto frozen chocolate. Oil your fingers with nonstick cooking oil spray or a nonflavored oil. Press nougat evenly to edge of pan to fully cover chocolate layer. Pour peanuts over nougat. Press evenly deep into layer. Return to freezer. To make the caramel: Over a double boiler, slowly melt caramel, cream, vanilla, and salt together. Stir often until fully liquefied. Pour over peanut layer, and tilt to evenly spread over nuts. Return to freezer for 10 minutes. Chocolate layer No.2: In a microwave bowl, heat remaining 1 cup of chocolate like explained in steps 2 and 3. Pour over mostly firm caramel layer. Place in freezer for a minimum of 2 hours before slicing. To remove from pan, grab two opposing ends of parchment paper. It should easily lift out. Peel paper from bars. On a cutting board using a very large knife, cut into 16 bars. Be sure to rinse and wipe your knife after every pass to make clean cuts.

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Sometimes you just want to indulge in a chocolate, peanut butter, and marshmallow dessert. Although not all these ingredients are particularly healthy, this is a case-in-point where size matters (portion size, that is). For fewer than 200 calories per bar, you can enjoy this sweet treat every once in a while.

Recipe and photo by Jessa Nowak, M.S., R.D.N., of In Wealth and Health.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 16 servings

Prep time 30 min.

Cook time 2 min.

Ingredients

Chocolate layers (split into 2): 2 cups dark chocolate chunks or chips 2 tsp coconut oil Nougat layer: 7 oz marshmallow fluff 3/4 cup powdered sugar 1/3 cup creamy peanut butter 1 tsp vanilla extract 1-1¼ cup roasted and salted peanuts Caramel layer: 9 oz caramel candy chews 1/3 cup whipping cream 1 tsp vanilla extract Pinch of salt

How to make it

 Line an 8x8" pan with parchment paper. Make sure the paper is large enough to go up past the sides of the pan. For chocolate layer No.1: In a microwave bowl, heat 1 cup of chocolate and 1 tsp coconut oil for about 45 seconds. Stir well. Do not overcook. If there are crumbles on the sides of the bowl, you’ve cooked it too long. Pour into bottom of pan, and tilt to allow chocolate to evenly cover the bottom. This creates the bottom chocolate layer. Place in freezer. In medium-size bowl, add marshmallow fluff, sugar, peanut butter, and vanilla. Stir until fully incorporated. Remove chocolate layer from freezer, and drop nougat onto frozen chocolate. Oil your fingers with nonstick cooking oil spray or a nonflavored oil. Press nougat evenly to edge of pan to fully cover chocolate layer. Pour peanuts over nougat. Press evenly deep into layer. Return to freezer. To make the caramel: Over a double boiler, slowly melt caramel, cream, vanilla, and salt together. Stir often until fully liquefied. Pour over peanut layer, and tilt to evenly spread over nuts. Return to freezer for 10 minutes. Chocolate layer No.2: In a microwave bowl, heat remaining 1 cup of chocolate like explained in steps 2 and 3. Pour over mostly firm caramel layer. Place in freezer for a minimum of 2 hours before slicing. To remove from pan, grab two opposing ends of parchment paper. It should easily lift out. Peel paper from bars. On a cutting board using a very large knife, cut into 16 bars. Be sure to rinse and wipe your knife after every pass to make clean cuts.

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Makes 16 servings

Prep time 30 min.

Cook time 2 min.

Ingredients

Chocolate layers (split into 2): 2 cups dark chocolate chunks or chips 2 tsp coconut oil Nougat layer: 7 oz marshmallow fluff 3/4 cup powdered sugar 1/3 cup creamy peanut butter 1 tsp vanilla extract 1-1¼ cup roasted and salted peanuts Caramel layer: 9 oz caramel candy chews 1/3 cup whipping cream 1 tsp vanilla extract Pinch of salt

How to make it

 Line an 8x8" pan with parchment paper. Make sure the paper is large enough to go up past the sides of the pan. For chocolate layer No.1: In a microwave bowl, heat 1 cup of chocolate and 1 tsp coconut oil for about 45 seconds. Stir well. Do not overcook. If there are crumbles on the sides of the bowl, you’ve cooked it too long. Pour into bottom of pan, and tilt to allow chocolate to evenly cover the bottom. This creates the bottom chocolate layer. Place in freezer. In medium-size bowl, add marshmallow fluff, sugar, peanut butter, and vanilla. Stir until fully incorporated. Remove chocolate layer from freezer, and drop nougat onto frozen chocolate. Oil your fingers with nonstick cooking oil spray or a nonflavored oil. Press nougat evenly to edge of pan to fully cover chocolate layer. Pour peanuts over nougat. Press evenly deep into layer. Return to freezer. To make the caramel: Over a double boiler, slowly melt caramel, cream, vanilla, and salt together. Stir often until fully liquefied. Pour over peanut layer, and tilt to evenly spread over nuts. Return to freezer for 10 minutes. Chocolate layer No.2: In a microwave bowl, heat remaining 1 cup of chocolate like explained in steps 2 and 3. Pour over mostly firm caramel layer. Place in freezer for a minimum of 2 hours before slicing. To remove from pan, grab two opposing ends of parchment paper. It should easily lift out. Peel paper from bars. On a cutting board using a very large knife, cut into 16 bars. Be sure to rinse and wipe your knife after every pass to make clean cuts.

Makes 16 servings

Prep time 30 min.

Cook time 2 min.

Prep time 30 min.

Cook time 2 min.

Prep time

30 min.

Cook time

2 min.

Ingredients

  • Chocolate layers (split into 2):
  • 2 cups dark chocolate chunks or chips
  • 2 tsp coconut oil
  • Nougat layer:
  • 7 oz marshmallow fluff
  • 3/4 cup powdered sugar
  • 1/3 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1-1¼ cup roasted and salted peanuts
  • Caramel layer:
  • 9 oz caramel candy chews
  • 1/3 cup whipping cream
  • 1 tsp vanilla extract
  • Pinch of salt

How to make it

 Line an 8x8" pan with parchment paper. Make sure the paper is large enough to go up past the sides of the pan. For chocolate layer No.1: In a microwave bowl, heat 1 cup of chocolate and 1 tsp coconut oil for about 45 seconds. Stir well. Do not overcook. If there are crumbles on the sides of the bowl, you’ve cooked it too long. Pour into bottom of pan, and tilt to allow chocolate to evenly cover the bottom. This creates the bottom chocolate layer. Place in freezer. In medium-size bowl, add marshmallow fluff, sugar, peanut butter, and vanilla. Stir until fully incorporated. Remove chocolate layer from freezer, and drop nougat onto frozen chocolate. Oil your fingers with nonstick cooking oil spray or a nonflavored oil. Press nougat evenly to edge of pan to fully cover chocolate layer. Pour peanuts over nougat. Press evenly deep into layer. Return to freezer. To make the caramel: Over a double boiler, slowly melt caramel, cream, vanilla, and salt together. Stir often until fully liquefied. Pour over peanut layer, and tilt to evenly spread over nuts. Return to freezer for 10 minutes. Chocolate layer No.2: In a microwave bowl, heat remaining 1 cup of chocolate like explained in steps 2 and 3. Pour over mostly firm caramel layer. Place in freezer for a minimum of 2 hours before slicing. To remove from pan, grab two opposing ends of parchment paper. It should easily lift out. Peel paper from bars. On a cutting board using a very large knife, cut into 16 bars. Be sure to rinse and wipe your knife after every pass to make clean cuts.

 Line an 8x8" pan with parchment paper. Make sure the paper is large enough to go up past the sides of the pan.

For chocolate layer No.1: In a microwave bowl, heat 1 cup of chocolate and 1 tsp coconut oil for about 45 seconds. Stir well. Do not overcook. If there are crumbles on the sides of the bowl, you’ve cooked it too long.

Pour into bottom of pan, and tilt to allow chocolate to evenly cover the bottom. This creates the bottom chocolate layer. Place in freezer.

In medium-size bowl, add marshmallow fluff, sugar, peanut butter, and vanilla. Stir until fully incorporated.

Remove chocolate layer from freezer, and drop nougat onto frozen chocolate.

Oil your fingers with nonstick cooking oil spray or a nonflavored oil. Press nougat evenly to edge of pan to fully cover chocolate layer.

Pour peanuts over nougat. Press evenly deep into layer. Return to freezer.

To make the caramel: Over a double boiler, slowly melt caramel, cream, vanilla, and salt together. Stir often until fully liquefied.

Pour over peanut layer, and tilt to evenly spread over nuts. Return to freezer for 10 minutes.

Chocolate layer No.2: In a microwave bowl, heat remaining 1 cup of chocolate like explained in steps 2 and 3.

Pour over mostly firm caramel layer. Place in freezer for a minimum of 2 hours before slicing.

To remove from pan, grab two opposing ends of parchment paper. It should easily lift out. Peel paper from bars. On a cutting board using a very large knife, cut into 16 bars. Be sure to rinse and wipe your knife after every pass to make clean cuts.

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