Sometimes you do things and they just doesn't work out as planned. These things could be big life choices or daily activities but today I am talking about food. Specifically, these "candy bars." Thankfully they turned out deliciously though their appearance is less than *ahem* pretty. My main fault was creating them in ridged muffin tins without spraying them with oil and/or covering with parchment paper. Just make sure you do what I didn't do... or use chocolate bar molds. Either way, it will taste delicious but it may or may not look beautiful/resemble a chocolate bar in any which way.
.JPG)
.JPG) |
| Oooey Goooey Goodness |
Adapted from Desserts with Benefits
Ingredients
1/2 cup dark chocolate chips
1/4 cup Roasted, Unsalted Peanuts
1/2 cup coconut milk caramel (link to Namely Marly's excellent and easy recipe)
2 tablespoons all-Natural Peanut Butter
1/4 cup Pretzels (we used squared ones)
Instructions
Melt the chocolate and spoon into 5 cupcake tin sections (or chocolate bar moulds if you have!). Tilt the pan around so that the chocolate reaches all around the mold to cover the walls of the hollow.
Sprinkle each cavity of tin with peanuts and refrigerate for approx. 30 minutes, or until firm.
Dollop caramel into each cavity, dollop the peanut butter over the caramel, then press the pretzels into the peanut butter.
Spoon the rest of the chocolate over the pretzels in each cavity and refrigerate until completely firm.
Post a Comment
Note: Only a member of this blog may post a comment.