Tagalong Crunch Bars
Course
Dessert
Cuisine
Dessert
Ingredients
For Bars
1
cup
peanuts
2
ounces
water
1
cup
brown sugar
3
ounces
corn syrup
3
Tbsp.
butter
1/4
tsp.
vanilla
1
tsp.
baking soda
2
ounces
vegetable oil
5
ounces
pretzels
1
box
Tagalong cookies
18
ounces
milk chocolate
1 3/4
pounds
dark chocolate
4
cups
heavy cream
1/2
cup
peanut butter
For Topping Garnish
3/4
cup
peanuts
1 1/2
cup
mini pretzels
3/4
cup
chocolate chips
1
box
Tagalong cookies
chopped
Instructions
For Praline
Prep 2 sheets of parchment paper, each lightly oiled with vegetable spray. Set aside.
In a small pot, heat water, sugar, corn syrup, and butter to 280 degrees.
Remove from heat and add peanuts, vanilla, and baking soda.
Quickly stir together and pour onto parchment.
Place second sheet of parchment on top of mixture and use rolling pin to flatten out.
Allow to cool completely before proceeding.
For Bars
Crush pretzels, 1 box of cookies, and praline with food processor. Pour into a bowl.
Add oil to crushed mixture and toss until well combined. Set aside.
Using a double boiler, melt milk chocolate and add to mixture. Stir.
Line a half-sheet pan with plastic wrap and place parchment on top of plastic.
Spread milk chocolate mix over parchment until half sheet is completely covered.
Allow milk chocolate to cool completely.
Meanwhile, heat cream in small saucepan until almost boiling. Pour over dark chocolate.
Add peanut butter and stir until mixture is well combined.
Pour over milk chocolate crust and spread evenly. Sprinkle with toppings.
Leave in freezer until solid. Cut into bars while frozen.
Let bars come to room temperature and enjoy.
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