Because it’s Halloween weekend…..and because I’m obsessed with Take 5 candy bars, I decided to share the recipe for these awesome Take 5 inspired Scotcheroos! These bars have a Peanut Butter Rice Krispie / Pretzel base, a Salted Peanut Caramel middle, and are topped with a Dark Milk Chocolate Glaze. They’re salty-sweet perfection and everything I dreamed of when developing the recipe. Hope you guys love them as much as I do!
Take 5 Scotcheroos
Makes 16 bars
For the Rice Krispie / Pretzel Base:
6 cups Rice Krispies
1 ½ cups broken up mini-pretzels
1 cup sugar
¾ cup light corn syrup
¼ cup Lyle’s golden syrup (if you can’t find this – you can substitute with extra light corn syrup)
1 ¼ cup creamy peanut butter (do not use “natural” peanut butter)
For the Salted Peanut Caramel:
2 cups sugar
½ cup water
½ cup cream, at room temperature
½ cup roasted salted peanuts, coarsely chopped
1 tablespoon unsalted butter
For the Dark Milk Chocolate Glaze:
8 ounces milk chocolate, roughly chopped
4 ounces semi-sweet chocolate, roughly chopped
½ teaspoon coconut oil
Line a 13 x 9 pan with a foil and coat evenly with baking spray.
To make the base: Place the Rice Krispies and broken up pretzels in a large mixing bowl and set aside.
In a medium-sized saucepan, stir together the light corn syrup, golden syrup and sugar. Over medium heat (without stirring), bring the sugar mixture to a boil. Once boiling, remove the pan from heat and immediately stir in the peanut butter.
Pour the peanut butter mixture over the Rice Krispies and pretzels and then gently stir to combine. Make sure all the Rice Krispies and pretzels are evenly coated with the peanut butter mixture and then transfer to your prepared pan and press into an even layer.
To make the caramel: Mix the sugar and water together in a medium saucepan. Over medium-high heat, stir the mixture until the sugar is dissolved. Then stop stirring, increase the heat to high and boil until the mixture turns copper in color (about the color of a penny). Remove pan from heat and carefully add in the cream and butter. Stir until smooth and then fold in the peanuts.
Pour the hot caramel-peanut mixture over the Rice Krispie base and spread evenly. Set aside for about 30 minutes to let the caramel cool and firm up a bit.
To make the Chocolate Glaze: Once the caramel is set up, it’s time to make the chocolate glaze! Place both chocolates and the coconut oil in a microwave safe bowl. Microwave for about 25 seconds, then stir. Repeat this process until the chocolate is completely melted and smooth.
Pour the melted chocolate over the caramel-peanut layer and spread evenly with a small off-set spatula. Let the bars set up for about 2 hours or until the chocolate looks firm. Once the chocolate is set, it’s time to cut the bars and enjoy!