Instructions
- Step 1: Prepare pan Prepare the baking pan by lining it with parchment paper and spraying it with cooking spray.
- Step 2: Mix peanut butter, vanilla, baking soda Mix the peanut butter, vanilla, and the baking soda in a small mixing bowl and set it aside.
- Step 3: Heat sugar, water, corn syrup Heat the sugar and water in the medium saucepan over medium heat. Constantly mix until the sugar dissolves completely. Then bring it to a boil and stir in the corn syrup.
- Step 4: Cook syrup Cook the syrup until it reaches 300 degrees on your candy thermometer, and then remove it from the heat.
- TIP: Carefully watch the temperature so the syrup does not burn.
- Step 5: Let candy sit Slowly pour the candy into the prepared pan and let it sit for 2 minutes. Then score the candy into 10 pieces with a knife and set it aside for at least 4 hours.
- Step 6: Prepare chocolate Put the chocolate in a microwave-safe bowl and cook it on medium, stirring every minute, until it melts. Then let the chocolate cool for five minutes.
- Step 7: Remove bars Remove the candy from the pan while the chocolate is cooling. Line a baking sheet with parchment paper and set it nearby.
- TIP: Use the knife to cut along the scored lines again if needed.
- Step 8: Dip candy Use a dipping tool to dip the candy into the chocolate, allowing the excess to drip back into the bowl. Then place the bars on the baking sheet and refrigerate them for 10 minutes.
- Step 9: Serve Serve these delicious bars once the chocolate has set.
- FACT: Wealthy 16th and 17th century Europeans drank hot chocolate for health reasons.
You Will Need
- Nonstick cooking spray
- 1 c. chunky peanut butter
- 1 tsp. vanilla extract
- u00be tsp. baking soda
- 2 c. granulated sugar
- u00bd c. water
- u00be c. light corn syrup
- 1 lb. chocolate candy coating
- 8″ x 8″ pan
- Parchment paper
- A candy thermometer
- A baking sheet
- A dipping tool
