Randy Makes Take 5 Bars

milk chocolate

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate

Dark chocolate has less sugar and adds a richer flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in sugar while sunflower seed butter is nut-free.

In a mixing bowl, add 1/3 cup creamy peanut butter, 1/3 cup powdered sugar, 1/2 tablespoon melted butter, and 1 teaspoon vanilla extract.

Mix thoroughly and set aside.

Line an 8x8 baking pan with parchment paper and spray it with cooking spray.

Add a layer of pretzels (about 36 square pretzels) to the pan.

In a small saucepan over medium heat, add 1/2 cup plus 2 tablespoons sweetened condensed milk and 1/4 cup butter.

Stir until the butter has melted, then add 15 caramel squares and turn the heat to medium-low.

Stir continuously until the caramels are fully melted.

Pour the caramel over the pretzel layer and spread it evenly with a spoon or spatula.

Sprinkle 1 cup salted peanuts evenly over the caramel layer and press them down into the caramel.

Place the pan in the refrigerator for about 1 hour.

Add the peanut butter mixture on top of the caramel layer and place the pan back in the refrigerator for about 30 minutes.

Remove the candy from the pan and cut it into squares or rectangles.

Put the cut bars in the freezer for about 15 minutes.

Temper the chocolate or melt the chocolate wafers (1 1/4 cups dark chocolate and 1 1/4 cups milk chocolate).

Remove the candy from the freezer and dip each bar into the melted chocolate, ensuring it's completely coated and the pretzel layer stays on the bottom.

Let the excess chocolate drip off the bar, then return it to the baking sheet.

Repeat this with the remaining bars and leave them on the counter until the chocolate is set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens