Another fun Jack and Sally Skellington Christmas or Halloween recipe is the Sally Nightmare Before Christmas Peanut Butter Nougat recipe.
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Sally Nightmare Before Christmas Candy Bar Recipe
Another fun Disney Nightmare Before Christmas recipe is the Sally Peanut Butter Nougat recipe.
While it may sound like there is a lot of steps, I just wanted it in detail to make it easier for you.
This is the perfect addition to our The Nightmare Before Christmas tablescape as is the Oogie Boogie Fluff recipe.
And you can also munch on these while opening the doors on your Jack and Sally Skellington Advent Calendar.
Makes 20 Candy Bars
Peanut Butter Nougat Ingredients
- Unsalted sweet cream butter 2 C sugar
- Evaporated milk
- Marshmallow Fluff
- Creamy Peanut Butter
- Pure vanilla extra
- Large disposable piping bag
Chocolate shell ingredients
- Ghirardelli White melting wafers
- Pink candy melts
- Yellow candy melts
- Light blue candy melts
- Black candy melts
- Disposable piping bag
- Candy bar silicone molds
- For exact amounts, please see the recipe card below.
How to Make a Jack and Sally Candy Bar
Using a medium saucepan, combine the butter, sugar, and evaporated milk, bring the mixture to a boil for 5 minutes.
Remove from heat and fold in the marshmallow fluff, peanut butter, and vanilla.
Mix until smooth then pour into a medium-size bowl.
Cover and place into the fridge overnight to allow to cool down and slightly harden.
Sally Nightmare Before Christmas Candy Bar Chocolate Shell Directions
The next day, using a medium bowl, melt the Ghirardelli white chocolate in increments of 45 seconds, mixing after each time until 100% melted.
Using a spoon, spoon about 3 tablespoon of chocolate into the cavities. Make sure to coat the sides in chocolate.
Once all cavities have been filled, flip the mold upside down, over the bowl of melted chocolate.
Gently shake the molds to get rid of the extra chocolate in molds.
Place the molds into the fridge for 10 minutes to allow the chocolate to harden.
Remove the molds and the peanut butter nougat from the fridge.
Scoop the nougat into the large piping bag and cut the tip-off.
Fill each cavity about 3⁄4 way full.
Place back into the fridge for about 30 minutes to allow the nougat to harden.
You may need to remelt the white chocolate if it has started to harden up.
Remove the candy bars from the fridge.
Spoon on about 1 tablespoon of the white chocolate on top of the nougat.
Smooth evenly since this is technically the bottom of the candy bar.
Place the molds back into the fridge for an hour to allow the chocolate to completely harden up.
Once the Hour is Up
Carefully remove the candy bars from the molds and place them onto a wire rack
over a cookie sheet covered in parchment paper
or wax paper for easy cleanup.
Using 3 small microwave-safe bowls, place each candy melt color, except the black, into the bowls.
Melt candy melts, one at a time in increments of 45 until melted.
Spoon each color randomly over the white chocolate candy bars like how Sally’s dress would look.
Once the bars are coated, gently tap the wire rack and cookie tray on the counter to allow any extra candy melt to drip down.
Allow hardening
For each cleanup, take the other disposable piping bags and fill them halfway with the black candy melts.
Melt in the microwave in 30-second increments or until melted.
Allow the piping bag to cool for a minute or two. The black candy melt will still be melted.
Cut the tip off the piping bag.
Pipe a black line and stitching where each color meets.
Then, pipe small dots in the yellow parts of the candy bar.
Make small lines in the pink parts of the candy bar.
Allow the black to harden before enjoying.
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