![]() ![]() I might make my own caramel from scratch, if time permits. I will make these again for the holidays and try milk chocolate as well. At first I was concerned about the caramel, it had hardened so much that it made the candies almost unedible, but the next day (I just kept these on the counter at room temp) the caramel had somewhat softened a bit and actually have the consistency of the real candy bar. Half way through dipping in chocolate, I thought white vanilla almond bark might be good also so I dipped the other half of the pretzels in that. I used a regular bag of semisweet chocolate chips melted with a tablespoon of shortening. I ended up using two baby spoons to drop globs of it on top of the peanut butter. I found the caramel pretty tricky to work with. I didn't use nearly the entire jar, in fact I had some PB left in the bag and squirted it back into the jar. To apply the peanut butter, I cut the corner off a freezer bag and loaded a couple of big spoonfuls of PB in it and "piped" a teaspoon or so on each pretzel. I used about 3 cups of pretzels to start with. Spread peanut butter onto each pretzel with a butter knife or spoon. you need it in your life.) 1 cup Chocolate chips Instructions Lay out 2 dozen pretzels on a freezer-safe baking sheet or plate. Ingredients 3/4 cup dry roasted peanuts 3/4 cup creamy peanut butter, such as JIF or Skippy 1/2 cup powdered sugar 1 (11-ounce) bag caramel squares (about 1. When all clusters are coated, pop tray into fridge for 30 minutes or until chocolate is hardened.These are good candies and would be great for holiday cookie platters. Ingredients 24 snaps pretzels 1/4 cup Peanut butter 1/4 cup Homemade Caramel Sauce (go grab this recipe. If chocolate begins to harden, pause and focus on melting chocolate on double boiler again. ![]() Work quickly to completely coat each cluster with chocolate and drop back onto baking pan. Once the chocolate is melted, take frozen cluster out of freezer and drop them in bowl. ![]() Be careful to watch the water does not boil over and ruin the chocolate. Sprinkle each cavity with peanuts and refrigerate until firm. Add chocolate and coconut oil in bowl on top. Instructions Spread some of the melted chocolate into 5 cavities of this Chocolate Bar Mold. Be sure to not overhead the caramels Drizzle caramel on the pops with a small soon. Stir, and continue to microwave at 15-second intervals until the caramel is melted. Microwave at 70 percent power for 30 seconds. I use a pot with boiling water and a fitted bowl on top. Place the caramel candies in a microwave-safe bowl with 2 teaspoons water. Meanwhile, begin a double boiler to melt the chocolate and coconut oil. Place a few peanuts (or walnuts) on top of each caramel layer & freeze again for 30 minutes or until firm. If you are using caramel sauce, pour an even amount on each cluster. Add the eggs (one at a time), beating well after each addition, along with the vanilla extract, scraping down. If you are using caramel squares, flatten them out and place one on top of each peanut butter swirl. In a large bowl with a hand mixer, or a stand mixer (and the paddle attachment), cream together the butter, granulated sugar, and brown sugar until light and fluffy (approximately 5 minutes). Pop tray into freezer for 30 minutes, or until firm. Spread a small, even amount on each pretzel. It takes all of the awesome elements found in a Take 5 candy bar (pretzels, caramel, peanut butter, peanuts, and chocolate) and throws them all together into a pie. Microwave peanut butter for 30-60 seconds, until creamy and easily spreadable. Find a baking sheet that will fit into your freezer easily. Did you know that you can make Take 5 candy at home, and it is not hard at all All you will need is creamy peanut butter, caramel squares, milk, pretzels. ![]()
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