4 + 2 T butter
1/2 C or 110 g light brown sugar
1/4 C sweetened condensed milk
1/4 C light corn syrup
1/4 t salt
18 oz semisweet chocolate, chopped
2 2/3 C mini marshmallows
4 C peanut butter Captain Crunch
In a large microwave safe bowl, melt 4 T butter.
In a large microwave safe bowl, melt 4 T butter.
Once melted, add brown sugar, condensed milk, corn syrup, and salt.
Whisk to combine.
Microwave on high for 2 mins, then whisk again.
If caramel isn't thick enough, continue microwaving in 30 sec intervals.
Transfer caramel to a cool mixing bowl.
Heat 2 T butter in small saucepan.
Melt mini marshmallows into butter, stirring very well.
Add Captain Crunch and combine thoroughly.
Remove from heat.
Temper chocolate and place in piping bag.
Caramel should be cooler than 80° before assembly.
Pipe 3/4 chocolate into long thin silicone loaf pan.
Working quickly, use a small silicone spatula to even out chocolate.
Work chocolate 3/4 up the sides of the mold.
Pour cooled caramel into chocolate mold.
Press Captain Crunch into caramel as evenly and quickly as possible.
Use the remaining chocolate to cover the bottom of the chocolate bar.
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