Ingredients:
2 Tablespoons Of Cardowan Creameries Butter
1 Tablespoon Of Organic Fair Trade Vanilla Extract
2 Cups Of Hershey's Mini Milk Chocolate Chips For Baking
35 Individually Wrapped Then Unwrapped Old Fashioned Caramels
1/4 Cup Of Gefen Lite Corn Syrup
1 Pinch Of Finely Ground Table Salt
1/8 Cup Of Skippy Creamy Peanut Butter
3 Cups Of Domino Confectioners Sugar
1 Cup Of Emerald Nuts Dry Roasted Peanuts
Information:
Serving Size 24
247 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
If you love peanut butter and caramel, then you will definitely love this recipe. Take out a large mixing bowl, and add into it the corn syrup, vanilla extract, butter, peanut butter, and salt. Stir these ingredients together vigorously and until you have a smooth creamy consistent mixture. You want an even distribution of ingredients. Next add in the confectioners sugar, stirring it into the mix while it pours. Keep stirring until you have a thick firm dough. Next take out a baking dish, and pack in the dough, leveling it off at the top so you have an even thickness. Once you are done there, slide the baking dish into the refrigerator and let it chill. Next take out a medium sized saucepan, and heat it over medium low. Unwrap each of your caramels, and place them into the saucepan. Be sure to get all of the plastic off of them, you do not want plastic shards in the soon to be melted caramel. Next melt the caramel until it is completely liquid, and once you achieve that, stir in your dry roast peanuts. When this caramel sauce is mixed well, pour it over the chilled layer of dough in the baking dish you earlier slid into the refrigerator. Level it over the top, and again slide it back into the refrigerator to chill. Let it sit in there for about half an hour, or until it is firm. Next take out another medium sized saucepan and heat it over medium low. Next add in the chocolate chips, and melt them completely. By now your refrigerated mixture should be firm, so using a sharp kitchen knife, cut it into bar sized pieces, and dip it into the chocolate sauce, completely coating each piece. Use a fork to do this so you don't burn your hands. Once you have each chocolate bar evenly coated, set it off to the side on a large piece of wax paper. Once all of your chocolate bars are finished, you can drizzle any remaining chocolate sauce you have onto any of the bars. Finally chill these in the refrigerator for half an hour. Store in a glass cookie jar at room temperature. They go great with a tall cold glass of Pacific Foods Low Fat Non-Dairy Vanilla Rice Milk.
