Dark Chocolate, Sea Salt Caramel Peanut Butter Cookies for #theleftoversclub

If you like dark chocolate, ooey gooey caramel, peanut butter and a sprinkling of sea salt (and honestly who doesn't?) then you will love these cookies!

 

 

The theme for this month's Leftovers Club exchange was salt. My intentions were to come up with a unique recipe using salt, but time got the best of me, as it often does, and I defaulted to everyone's favorite salted ingredient...salted caramel. I guess you can never go wrong with salted caramel right?

Well, I took this step even farther. Instead of making my own salted caramel (which I highly recommend), I cheated and used Rolo candies cut in half with a sprinkling of sea salt. Voila! Instant "cheaters" salted caramel!

 

For this recipe, I used my Whoopie Pie pan which I received as a gift a few years ago! I really like baking cookies in this pan. They turn out large and thick without spreading out too much and each one is the same size!

 

 

 

 

This month I was paired with Alli from Tornadough Alli! Don't you just love her blog name? Alli is one of 3 new members to The Leftovers Club and I for one know we're really excited to have her in our group!

 

 Alli sent me these delicious Sweet & Salty Ruffle Treats. They were so good!! Thanks Alli!

 

 

 

With this being Alli's first swap with the group, I knew I had to make a good impression. Not only did I send my package out to her early (normally I'm very last minute), but I also included these artisan salts handmade in Vista, CA where I live! I know Alli will come up with a creative use for them!

 

 

 

If you're interested in swapping delicious treats each month with a fun group of fellow bloggers, sign up to join over at Alwayz Bakin! You'll really enjoy it!!

 

Now onto the recipe...

 

 

 

Dark Chocolate, Seat Salt Caramel Peanut Butter Cookies

Makes 16 large cookies

 

Ingredients:

1 1/4 cup all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup brown sugar (I used golden)

1 large egg, room temperature

1 tablespoon vanilla extract

1 cup crunchy peanut butter

1/2 cup extra dark chocolate chips (I used Guittard)

20 rolo candies cut in half or thirds

Sea Salt & Extra dark chocolate chips for sprinkling on top

 

Directions:

 

Preheat oven to 350f



Place the flour, baking soda and salt in a small bowl and whisk to combine. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugars together at medium speed until light and fluffy (approx. 3 minutes) scraping down the bowl with a rubber spatula as needed.

Add the egg, vanilla and peanut butter and mix at med-low speed until combined. Scrape down the bowl with a rubber spatula.

Add the dry ingredients and mix on low speed until combined. Fold in the dark chocolate chips.

Scoop about a tablespoon and a half of dough into each cup of your whoopee pie pan then smooth the dough out to the edges. The cup should be about 3/4 full but not all the way to the top.

Place a few cut up pieces of Rolos on top of each cookie. I like to alternate them with the cut side face up and face down. Then sprinkle a few dark chocolate chips on top. Sprinkle a little sea salt on top of each cookie making sure you put some on top of the caramel.

Bake at 350f for approx. 10 minutes. The edges should look set but the middles may still be soft. Do not over bake.

Remove the pan from the oven and place on a wire cooling rack to cool. Allow cookies to cool and set in pan for about 15 minutes then carefully remove by running a knife carefully around the edges and then lifting them out of the pan. Place on a wire cooling rack after removing.

Enjoy!

Store leftovers tightly covered at room temp for up to 2 days.

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Peanut Butter Dark Chocolate Chunk & Pretzel Granola for #theleftoversclub

For this month's Leftover's Club I was paired with Elizabeth from Food Ramblings. Elizabeth just had an adorable baby boy, Jonah, about 2 months ago so I wanted to send her something a new Mom would enjoy.

 

As a mother to 3 boys, I know that new Moms are always super busy and never really have time to take care of themselves. I remember barely even having time to eat! I wanted to send Elizabeth a delicious, indulgent, somewhat "healthy" snack she could munch on while doing the million-and-one things new Moms do. That's how this granola was created.

It all started off pretty well with a few healthy ingredients; oats, peanut butter and nuts, but then I veered off course and threw in cinnamon and white chocolate chips I had in my pantry along with pretzels for salty crunch, chunks of dark chocolate cut from a leftover Trader Joe's chocolate bar and a healthy drizzle of melted dark chocolate. That's where the indulgent part comes in...

 

 

Every new Mom deserves a special treat. I hope Elizabeth enjoys it! And I hope her little man enjoys the little something I included for him too...

If you have a blog and would like to receive delicious treats in the mail each month, sign up to join The Leftovers Club here

 

Peanut Butter Dark Chocolate Chunk Pretzel Granola w/Dark Chocolate Drizzle
Makes about 10 cups of granola

Ingredients:
1 cup peanut butter
1/4 cup unsalted butter
3 cups rolled oats
1 cup rice crispy cereal
1 cup walnuts
1 cup raw almonds
1 cup coconut
1 cup pretzels
3/4 cup brown sugar
1/4 cup honey
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips + 1 cup for melting
1 cup cinnamon chips
1 cup white chocolate chips


Directions:

Preheat oven to 250f

Place the peanut butter and butter in a medium size bowl and microwave until melted. Stir well to combine.

Place the oats, cereal, walnuts, almonds, coconut and pretzels in a large bowl. Top with the remaining ingredients. Pour the melted peanut butter mixture over to top and mix well until combined.

Place the mixture on an ungreased rimmed baking sheet and bake for 1 hour, stirring every 15-20 minutes. During the last part of the baking, I like to pack the mixture down to help the granola clump together during the cooling process which creates chunks/clusters when you break the mixture apart.

Remove from the oven and allow to cool. Break the mixture apart into chunks. Add the cinnamon chips, white chocolate chips and 1 cup of the dark chocolate chips and toss to combine.

Place the remaining 1 cup dark chocolate chips in a bowl and microwave in 30 seconds intervals, stirring well after each interval, until melted. Drizzle over the granola and allow to cool completely.

Store at room temp in an air tight container for 1 week.

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PB&J Blondies

"It's Peanut Butter Jelly Time, Peanut Butter Jelly Time"! Ha, I've always wanted to say that on the internet and now I can!

 

These Peanut Butter and Jelly Blondies, made with creamy peanut butter and triple berry jam are not your average, run-of-the-mill PB&J dessert, they're more grown up, just like we are, right? Made with creamy peanut butter and delicious triple berry jam, these blondies are in your face delicious, and by "in your face" I mean you'll want one of these in your face STAT!  Trust me on this one...

 

 

This recipe gets major bonus points because it's so easy to make and comes together so quickly. Plus you probably already have all of the ingredients to make them in your pantry right now! So walk, no run, to your kitchen right now and whip up a batch. They'll be the star of any kids lunch box or even your own!

I made these beauties for my Leftovers Club partner for this month, Joanne, from Joanne Eats Well With Others. I was inspired by her PB&J Macarons. I mean, come on now...

 

I hope Joanne enjoys the blondie version as much as I (uh, I mean we) did. After all I did share a few, ok I shared like one. Don't be a dessert hoarder like me.

 

 

PB&J Blondies
Makes one 8" Pan (12 large size bars)


Ingredients:
1/2 cup unsalted butter
1/4 cup creamy peanut butter
1 cup golden brown sugar, lightly packed
1 large egg, room temp
2 teaspoons vanilla extract
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/3 cup creamy peanut butter
1/3 cup of your favorite jelly or jam (I used Smucker's Triple Berry Preserves)

Directions:

Preheat oven to 350f

Line an 8" baking pan with non stick foil or spray regular foil with non-stick spray.

Combine flour and salt in a small bowl and set aside.

Place the butter and 1/4 cup peanut butter in a large microwave safe bowl and heat until melted (usually takes less than one minute).

Remove from microwave and whisk well to combine.

Add the brown sugar and whisk well to combine.

Add the egg and vanilla extract and whisk well to combine.

Add the flour mixture and whisk until combined.

Pour into the prepared pan and spread into an even layer.

Dollop the peanut butter in large tablespoon size scoops on top of the batter, then dollop the jam next to the puddles of peanut butter.

Use a butter knife to lightly swirl the peanut butter and jelly. You don't want to swirl too much, you still want to retain some big puddles of peanut butter and jelly. Like this...

Bake approx. 25-30 minutes or until set and a toothpick inserted near center (not in a pool of the peanut butter or jelly) comes out mostly clean.

Remove from oven and place the pan on a wire cooling rack to cool. Cool completely before slicing (or enjoy while still slightly warm and gooey, I won't tell).

Store leftovers tightly covered in a container at room temperature for up to 3 days. May be reheated in microwave for a few secords to restore ooey-gooeyness.

Enjoy!!

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Vegan Peanut Butter and Roasted Banana Cake for The Leftovers Club

I have to admit that being a member of The Leftovers Club has definitely challenged me as a baker and taken me out of my "comfort zone". I've done some gluten free baking in the past and catered desserts for a completely gluten free wedding, but recently I have been paired with other members whose dietary restrictions or eating preferences have had me up for a challenge.

 

This month I was paired with Jenny from The Lazy Vegan Baker, who is obviously vegan. Not only is Jenny vegan, but she is a very experienced vegan baker and has even published an e-book with some amazing cookie recipes. Pretty impressive, huh?

 While everyone in the group is always so gracious and insists they'll accept anything, it's no fun receiving baked goods in the mail that you can't eat so I wanted to bake a vegan dessert to send to Jenny. Normally I will start with a base recipe and do a lot of experimenting and tweeking to give it my own twist, but this time I didn't want to play around and risk sending Jenny something that she wouldn't enjoy because baking without dairy can be tricky.

I came across this recipe for a Vegan Cake that looked amazing. Marly describes the recipe as being "tried and true" which is always a good thing in my book so I was sold. Of course I still did a little minor tweeking, because that's just in my nature - I roasted the bananas to intensify their flavor.  I'm a big fan of roasted fruit (this recipe for Vanilla Roasted Strawberries is one of my favorites). I also increased the amount of vanilla extract, used vanilla almond milk and a different chocolate ganache.

 

I hope Jenny and her family enjoys it!

If you are interested in being a member of a fun group of women (men are welcome too!) who exchange baked goods each month, please sign up to join The Leftovers Club! I guarantee it's a lot of fun!!

 

 

Vegan Peanut Butter & Roasted Banana Bundt Cake
Makes 1 reg size bundt cake or 3 smaller bundt cakes baked in disposable paper pans
Serves 10-15

Ingredients:
3 bananas
3 cups of all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup peanut butter
3/4 cup vegetable oil
1 teaspoon apple cider vinegar
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup vanilla almond milk
1 tablespoon cornstarch
1 tablespoon ground flax seed
1 1/2 cups dairy free chocolate chips

Crumble:
1 cup all purpose flour
1 cup oatmeal
1 cup light brown sugar
6 tablespoons coconut oil (softened)

Ganache:
1 cup dairy free chocolate chips
1/2 cup almond milk
1 tablespoon coconut oil


Directions:
1. Place the bananas on a rimmed baking sheet and roast at 350f for approximates 15 minutes or until blackened. Cool for a few minutes then remove the skins and mash. Set aside.

2. Prepare the crumble by placing all of the ingredients in a food processor and pulse until combined. Set aside.

3. In a medium size bowl, combine the flour, baking powder, baking soda and salt and whisk until thoroughly combined.

4. In a large bowl, combine the peanut butter, sugar, oil, almond milk, apple cider vinegar, vanilla extract, flax seed and cornstarch. Whisk well to combine.

5. Add the dry ingredients to the wet ingredients and mix with a wooden spoon just until combined. Fold in the chocolate chips.

6. Divide half of the batter into your well greased bundt pan, then sprinkle half of the crumble on top. Top with the remaining half of the batter and then the remaining crumble. Sprinkle a few extra chocolate chips on top if desired.

7. Place bundt pan on a baking sheet and bake approximately 60-70 minutes or until toothpick inserted comes out clean. Start checking your cake for doneness around 50 minutes. If the top of your cake starts to brown too quickly, tent with a piece of foil and continue baking.

8. Remove from oven and place on cooling rack to cool in pan for approx. 15 minutes, then invert onto a plate or cooling rack to cool completely.

9. Top with the ganache and serve!

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Peanut Butter Overload Brownies for The Leftovers Club

You can never go wrong with Chocolate and Peanut Butter, at least in my opinion. It's a match made in food heaven. When I saw that Oreo introduced a new peanut butter filled flavor (how could they!), I knew I had to bake something with them, so this happened... 

It all starts with a layer of brownie batter that gets topped with Peanut Butter Oreos, followed by a layer of peanut butter "frosting", dark chocolate ganache and more Peanut Butter Oreos. Boy are these good!

I hope my partner for this month's Leftover's Club, Michele from Alwayz Bakin enjoys them. They're a little over the top, but that's not a bad thing, is it?

If you'd like to join a fun group of fellow bloggers and exchange delicious treats once a month, please head over to Food Ramblings to sign up!

Peanut Butter Overload Brownies 
Makes 12 brownies 

Ingredients: 

Brownie Layer: 
Use your favorite brownie recipe or a boxed mix 
10 Peanut Butter Oreos (5 kept whole and 5 coarsely chopped in large chunks) 

Peanut Butter Layer: 
2  2/3 cups powdered sugar
1/2  cup peanut butter
6 tablespoons milk
1/4 teaspoon vanilla extract

Chocolate Ganache Layer:
9 ounces dark chocolate
1/3 cup peanut butter
11 Peanut Butter Oreo Cookies (6 kept whole, 5 coarsely chopped into large chunks)

Directions: 
Preheat your oven to 350f
Line an 8"x 8" or 9" x 9" baking pan with non-stick foil or spray regular foil with non-stick cooking spray. 

Prepare your favorite brownie recipe (or boxed mix) according to the directions and bake as directed. About 8 minutes before the brownies are done, top with the whole and chopped Oreos. Finish baking then remove from oven and allow to cool completely. 



When brownies are completely cooled, prepare the peanut butter layer by combining all of the Peanut Butter Layer ingredients in a large bowl and whisking until well combined. Dollop over the cooled brownies and spread into an even layer. Refrigerate for approx 1 hour or freeze for 30 minutes. 

When brownies have finished chilling, make the chocolate ganache layer. Melt the chocolate chips in the microwave and stir until completely melted. All the peanut butter and stir to combine. Pour over the chilled peanut butter layer, then top with the whole Oreos and sprinkle with the chopped Oreos pressing slightly to make sure they adhere to the chocolate. 

Chill in the refrigerator for 20 minutes until chocolate is set and brownies are firm.

Cut the brownies into 12 equally sized squares. To serve, allow the brownies to come to room temperature for about 15 minutes. 

Store leftovers in the refrigerator in a tightly covered container.

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Mexican Banana Cream Pie

If you love pie, I mean really, truly, deep down in your heart love pie, especially Banana Cream Pie, then you will LOVE this recipe. I needed a dessert for a "Mexican inspired" dinner I was making for a friend that had recently been ill. I made a Corn and Poblano Lasagna (recipe to come), Kale Salad and this delicious Mexican Banana Cream Pie.  
 

I'm asked all the time where I get my inspiration from. Honestly, from anything that sounds, tastes, looks or smells delicious! I got my inspiration for this recipe while watching an episode of  The Kitchen hosted by one of my favorite Food Network chefs, Marcela Valladolid. She was making her Dulce de Leche Banana Cream Pie. That was all I needed to be inspired!  
 

I made Marcella's recipe and it was amazing, but I wanted something a bit more like the traditional American Banana Cream pie so I came up with my own version. It has all the same ingredients as the original recipe, just made a bit lighter in texture. 

 

Both recipes are delicious, so I wouldn't be offended at all if you make her recipe (which you can find here), but I really hope you'll give this recipe a try as well.
 

I can't say enough how much I love this pie! It is truly a pie lover's dream - sweet, salty, crunchy and creamy all in one.  And of course, you can't forget the star of the show, the fresh bananas! 

Happy cooking everyone!

Mexican Banana Cream Pie
Makes one pie (serves 8-10)

INGREDIENTS:

1 1/2 cups of graham cracker crumbs
1/2 cup roasted peanuts (finely chopped, food processor works the best)
1/2 teaspoon ground cinnamon
1 stick butter - melted (I used the sweet cream, which has salt)

FILLING:
Top layer
4 oz cream cheese (softened)
1/2 stick butter (softened)
3 tablespoons powdered sugar
1 1/2 teaspoons ground cinnamon
1 cup heavy whipping cream

Middle layer
3 medium banana (you don't want the bananas to be over-ripe for this recipe. Skin should still be yellow with no browning)

Bottom Layer
1 Cup Dulce De Leche (Nestle makes it, in the Mexican food section, but if you cannot find, a thick Caramel will work)
3/4 cup heavy whipping cream (liquid)

Sprinkle Top
1/2 cup roasted peanuts
3 tablespoons Caramel (reserved from your Dulce De Leche before making the bottom layer filling)

DIRECTIONS:

Crust-
1. Mix Graham cracker crumbs, peanut crumbs, cinnamon and butter.  Toss to combine until the crumbs are coated.
2. Press lightly into the bottom and up the sides of you pie plate.
3. Refrigerate for 20 minutes.

While the crust is chilling start on the filling....

Cream Cheese Top layer Filling-
1. Cream the softened butter and cream cheese until well combined and fluffy.
2. Add the powdered sugar and cinnamon, beat slowly until combined.
3. Add the heavy whipping cream.  Whip until stiff peaks form.
4.Refrigerate for 10 minutes.

Caramel Bottom layer filling-
1. Cream whipping cream until it forms stiff peaks. Set aside
2.  Mix the caramel enough to loosen it up.  Not too much or it will become liquid.
3. Fold in whipped cream.
4.Refrigerate 5-10 minutes

After all of the ingredients have been chilled, slice the bananas. 

Assembly:

1. Remove cold crust from refrigerator.
2. Spread the caramel into an even layer on top of the crust.

3. Layer the sliced bananas over the caramel.

4. Spread the cream cheese mixture in an even layer over the bananas.

5. Refrigerate for 2-3 hours
6. Sprinkle with peanuts and drizzle with melted caramel (optional)

Enjoy!!!!

Double Chocolate Peanut Butter Swirl Cookies

I have a confession to make. Normally I'm a very "plan-ahead" type of person. I don't like to leave things until the last minute. My job is too stressful and unpredictable to leave my personal life to the same type of chaos, but somehow the entire month of May (and now part of June) slipped away from me. Where the heck did all the time go?

 

I realized yesterday that it was time to post for this month's Leftover's Club and I had not yet decided what I wanted to make for my partner, Marissa, from In My Yellow Cardigan. As a matter of fact, I hadn't even corresponded with Marissa very much at all - shame on me! I normally try to interact with my Leftover's Club partner at least a few times to get to know them a little better, but I was a bad partner this month...

 

I hope these Double Chocolate Peanut Butter Swirl Cookies make up for it. Marissa mentioned she likes chocolate so who am I deny chocolate to anyone? I practically live off of the stuff!

 

 

 

These cookies definitely deliver in the chocolate flavor department. They're rich and fudgy and the creamy swirls of peanut butter combine perfectly with the chunks of chocolate.

 

If you're interested in joining The Leftover's Club, please stop by Food Ramblings  and sign up! Receiving goodies in the mail each month is a lot of fun! And I promise if we're ever paired up, I'll try not to wait until the last minute (or if I do, I'll make it up to you with chocolate!)

 

 

 

 

Double Chocolate Peanut Butter Swirl Cookies

Makes 18 large cookies

Adapted from Picky Palate

 

Ingredients:

2 sticks of unsalted butter, softened

1 cup of peanut butter

1 cup of granulated sugar

3/4 cup packed light brown sugar

2 eggs, room temperature

1 tablespoon real vanilla extract

1 3/4 cups all purpose flour

1 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chunks (or large chocolate chips like Ghiradelli Bittersweet Chips)

 

 

 

 

Directions:

 

Place the 1 cup of peanut butter in a shallow bowl and freeze for 30-45 minutes.

 

Preheat oven to 350f

 

Line cookie sheets with silpat or parchment paper.

 

In a medium size bowl, combine the flour, cocoa powder, salt and baking powder. Whisk well to combine. Set aside.

 

Place the butter, sugar and brown sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy (approx. 3 minutes).

 

Add the eggs and vanilla and mix on low speed until combined.

 

Scrape down the bowl and add the dry ingredients. Pulse a few times to combine so the flour mixture doesn't fly all over the place (take it from experience) then mix on low speed just until combined.

 

Remove the peanut butter from the freezer, then remove half of the dough from the mixing bowl. Dollop half of the peanut butter mixture on top of the dough in the mixing bowl, then put the other half of the dough back in the bowl and dollop the remaining peanut butter on top. This ensure more even distribution of the peanut butter.

 

Pulse a few times just to create swirls of peanut butter throughout the dough. You don't want to over-mix and incorporate the peanut butter into the dough too much. There should be large swirls of peanut butter throughout the dough.

 

 

 

Using a large cookie scoop, place 5-6 balls of dough on the prepare cookie sheets and bake at 350f for 14-15 minutes or until cookies are set.

 

Remove from oven and allow cookies to cool on the baking sheet for 5-7 minutes before removing to a wire rack.

 

Enjoy!

 

Store leftovers in an air-tight container for up to 2 days.

 

 

 

 

 

 

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Chubby Hubby Bars

Aside from the catchy name, these bars are insanely delicious. If you love the combination of sweet & salty, this recipe is for you. Imagine a basic blondie with chocolate chips and chopped pretzels, topped with a homemade peanut butter caramel slathered with a rich dark chocolate ganache then garnished with mini pretzels. If that isn't cookie bar heaven, then I don't know what is!

 

 

I made these bars for Elizabeth from Food Ramblings for this month's Leftovers Club exchange. Although they require a little extra work than the standard cookie bar, I wanted to make something extra special for Elizabeth for all of the hard work she puts into hosting the Leftovers Club every month. I hope she enjoyed eating them half as much as I enjoyed making them! 

 

If you're interested in joining the Leftovers Club, I encourage you to sign up at Food Ramblings. It's so much fun to send & receive yummy baked goods in the mail every month!

 

Chubby Hubby Bars
Makes 24 bars
Serves 24 (or one chubby hubby)

** Make Peanut Butter Caramel a day ahead to save time
** This recipe requires chilling to allow each layer to set so plan ahead

Ingredients:

Peanut Butter Caramel
1/4 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/2 cup peanut butter
1/8 tsp vanilla extract
1 tablespoon corn syrup
pinch of salt

Bar Ingredients:
2 1/2 cups all purpose flour
1/4 cup malted milk powder
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups light brown or golden brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups Chocolate Chips (I used Ghiradelli Bittersweet  Chips)
1 1/2 cups min pretzels coarsely chopped

Ganache Ingredients:
1/4 cup heavy cream
1/2 cup chocolate chips (I used Ghiradelli Bittersweet Chips)

Make the Peanut Butter Caramel:

Place the granulated sugar and water in a medium size heavy bottom saucepan. Bring to a boil over medium heat without stirring. Continue to boil over medium heat until the mixture turns a light amber color. Be sure to watch carefully to prevent burning. Carefully whisk in the heavy cream and cook for another 30 seconds to one minute or until the mixture turns the color of peanut butter.

Remove from heat and whisk in peanut butter, corn syrup, vanilla extract and a pinch of salt. Transfer to a bowl and allow to cool to room temperature. Store in refrigerator until ready to use.

Make the bars:

Preheat oven to 350. Line a 9"x13" pan with non-stick foil (or spray regular foil with non-stick cooking spray).

Combine flour, baking powder, malted milk powder and salt in a medium size bowl and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Beat in eggs and vanilla at low speed until combined. Scrape down bottoms and sides of bowl. 

Add the dry ingredients and mix on low speed just until combined. Using a rubber spatula, fold in the chocolate chips and chopped pretzels.

Bake at 350f  for approximately 30 minutes or until edges are set. Remove from oven and allow to cool completely.

When bars have cooled, spread the peanut butter caramel into an even layer over the top of the bars. Refrigerate until the caramel has set (approx. 1 hour). Tip: If the caramel has been refrigerated, place it in the microwave and heat in 30 second intervals (stirring between intervals) until spreadable.

When the caramel has set, make the chocolate ganache -

Place the chocolate chips in small bowl. Microwave the heavy cream until hot and steamy, approx. 1 minute. Pour over the chocolate chips and allow to sit for approx. 3 minutes. Stir until melted then spread over the peanut butter caramel.

Garnish with mini pretzels then allow the chocolate to set. Once chocolate has set, cut into bars and serve.

Store leftovers tightly covered in an air tight container for up to 3 days.

Recipe adapted from The Kitchen Prep Blog

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