Tuesday, March 3, 2015

Chaos in the Cabin Vol 2. No Bake Peanut Butter & Caramel Bars

 
Are you drooling yet? This past weekend I didn't have to work *gasp* so our dear friends invited us to their cabin in Big Bear for the night.  Perfect excuse to make a new tasty treat!  The week got away from me so I planned on making them at the cabin. However, I forgot one crucial item, my damn camera!  So, most of these photos are from my phone.  There were some left over (shocking, I know) so when we returned home on Sunday, I was able to take a few snapshots. So, these bars are awesome. Clearly you can tell that just by looking. Peanuts, peanut butter, caramel & chocolate...YOU CANNOT GO WRONG. They were a bit tricky to make because they were SUPER sticky & I ended up enlisting the big guns (J) to help me.  They were a bit difficult to cut, but who the hell cares when they taste SO good?? I found the recipe at Bashful Bao & I couldn't have been happier with how they turned out! However, be careful when serving...paper towel/napkins WILL GET STUCK to these. I learned this the hard way...but we don't need to go there. Hope you enjoy them as much as I did!
 
Serves: 16 bars
Cook time acc to Rachel: 45ish mins (needed 10 mins to cool)
How difficult were these suckers? Besides being super sticky, not bad!
 
 
6 cups of Chex mix (flavor of your choice, I used honey nut)
1 1/4 cup roasted, salted peanuts, chopped (I left mine in relatively whole pieces)
1 cup light brown sugar, packed
1 cup light corn syrup
1 cup smooth peanut butter (I used reduced fat...cutting cals when I can)
1 Tbsp vanilla extract
1 tsp salt
6 oz milk chocolate (I used choc. chips)
 





Grease a 9x13 pan & set aside.
 
In a large bowl, combine the Chex & peanuts. Mix thoroughly. Set aside.
 
 

In a medium sauce pan, combine sugar & corn syrup. Mix thoroughly so there are no clumps of sugar. Heat over medium heat until brought to a boil. Let boil for 1 minute then remove from heat.
 

Once removed from heat, add in the peanut butter & vanilla extract. Mix thoroughly.

Pour the caramel/peanut butter mix over the chex/peanut mix.  As gently as possible, combine the two so all chex/peanuts are coated with gooey goodness. This is where I made J help & also where I forgot to continue taking pictures.
 
Once combined, pour mix into greased pan.  I used my hands to push down/mold/gel/flatten.
 
Let cool to room temp. I stuck mine in the fridge to speed things up.
 
Once cool, using either the microwave or a double boiler, melt the chocolate. If you use the microwave, melt chocolate in 30 second incriments & mix in-between.
 
Drizzle chocolate & then let cool again.
 

 

Good luck cutting. Enjoy!