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Category: Candy
Prep Time: Cook Time: Total Time:
Serves/Makes: 40
Difficulty: 2
Prep/Cook Time: 20 minutes
Fridge Time: 3 hours
Ingredients:
12 1.55 oz milk chocolate bars, recommend Hershey's
1 1/2 cups roasted salted peanuts
1 1/2 cups stick pretzels, chopped
1 cup plum dried cherries, rough chop (see Cooks Notes), recommend Walmart's Great Value Brand
1 cup semi sweet chocolate chips
1 cup peanut butter chips
1/4 cup caramel sauce, recommend Starbucks, available at the stores or on-line
flaked sea salt
Preparation:
Line a 9 x 13 glass pan with foil leaving a couple on inches hang over on each end. Butter the foil.
In a glass bowl over a simmering pan of water melt milk chocolate bars. Stir in peanuts, pretzels and cherries. Spread evenly into prepared pan and refrigerate for 1 hour.
A few minutes before hour is up, using the same method as above melt the semi sweet and peanut butter chips. Spread evenly over top of crunch bar. Immediately squeeze the caramel sauce in straight lines going length wise. Have the long side of the pan facing you and take a chop stick and going up and down draw the caramel sauce through the chocolate. Sprinkle with flaked sea salt and refrigerate at least another hour.
When ready to serve, remove bar block from pan and using a very long knife push down slowly. Store in an air tight container in the fridge or at room temperature not above 72 degrees.
Cooks Notes - These bars are the best of both the salty and sweet worlds. I love dried cherries but am very particular about the texture. I have probably tried a dozen different brands and keep coming back to the Walmart brand.
The best way I found to "chop" the pretzels up is to put them in a zip top bag and break them up with your hands. If you try to hit them with a rolling pin or put them in the food processor, the result is ground pretzels.
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Salted Chocolate Caramel Crunch Bars
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Category: Candy
Prep Time: Cook Time: Total Time:
Serves/Makes: 40
Difficulty: 2
Prep/Cook Time: 20 minutes
Fridge Time: 3 hours
Ingredients:
12 1.55 oz milk chocolate bars, recommend Hershey's
1 1/2 cups roasted salted peanuts
1 1/2 cups stick pretzels, chopped
1 cup plum dried cherries, rough chop (see Cooks Notes), recommend Walmart's Great Value Brand
1 cup semi sweet chocolate chips
1 cup peanut butter chips
1/4 cup caramel sauce, recommend Starbucks, available at the stores or on-line
flaked sea salt
Preparation:
Line a 9 x 13 glass pan with foil leaving a couple on inches hang over on each end. Butter the foil.
In a glass bowl over a simmering pan of water melt milk chocolate bars. Stir in peanuts, pretzels and cherries. Spread evenly into prepared pan and refrigerate for 1 hour.
A few minutes before hour is up, using the same method as above melt the semi sweet and peanut butter chips. Spread evenly over top of crunch bar. Immediately squeeze the caramel sauce in straight lines going length wise. Have the long side of the pan facing you and take a chop stick and going up and down draw the caramel sauce through the chocolate. Sprinkle with flaked sea salt and refrigerate at least another hour.
When ready to serve, remove bar block from pan and using a very long knife push down slowly. Store in an air tight container in the fridge or at room temperature not above 72 degrees.
Cooks Notes - These bars are the best of both the salty and sweet worlds. I love dried cherries but am very particular about the texture. I have probably tried a dozen different brands and keep coming back to the Walmart brand.
The best way I found to "chop" the pretzels up is to put them in a zip top bag and break them up with your hands. If you try to hit them with a rolling pin or put them in the food processor, the result is ground pretzels.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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