Five great ingredients add up to a quintessential treat.
INGREDIENTS
1/3 cup (100g) creamy peanut butter
1/3 cup (47g) powdered sugar
1/2 Tbsp of melted butter
1 tsp vanilla extract
15 caramel squares
1/2 cup + 2 Tbsp (200g) of sweetened condensed milk
1/2 stick (57g) of butter
About 36 square pretzels
1 cup (146g) salted peanuts
1 1/4 cup (225g) each of dark and milk chocolate or melting wafers.
DIRECTIONS
In a mixing bowl, add the peanut butter, powdered sugar, melted butter, and vanilla extract.
Mix thoroughly and set it aside.
Line an 8×8 baking pan with parchment paper, hit it with some cooking spray, and add a layer of pretzels.
In a small pan over medium heat, add the 1/2 stick of butter and sweetened condensed milk.
Stir until the butter has melted
Add 15 caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramel is fully melted, pour it over the pretzels and spread it evenly with a spoon or spatula.
Sprinkle the peanuts evenly over the caramel layer and press them down into the caramel, being careful not to burn your hand.
Place the pan in the refrigerator for about an hour.
Add the peanut butter mixture, spread it evenly with a spoon or spatula, and place the pan back in the refrigerator for about half an hour.
Remove the candy from the pan and cut it into squares.
Spread the squares out on a lined baking sheet or cutting board, then put them in the freezer for about 15 minutes.
Temper the chocolate or melt the wafers.
Remove the candy from the freezer and dip each bar into the melted chocolate, making sure it’s completely coated, and that the pretzel layer remains on bottom.
Let the excess chocolate drip off the bar, then return it to the baking sheet.
Repeat with the remaining bars, then leave them on the counter until the chocolate has set.
