This recipe was featured in Ancient Aztec Elixir.
Rose Ouzts | Deep East Texas EC
Valentine’s Day has long been celebrated with chocolate—which comes as no surprise: Eating chocolate releases the same chemicals in the brain that correspond with the pleasures of falling in love. Whether sharing a decadent dessert with your dearest or having it all to yourself, you’ll be smitten with this month’s winners.
11 1/2 ounces milk chocolate chips
2 tablespoons vegetable shortening
30 vanilla caramel candies
3 tablespoons salted butter
1 cup coarsely chopped peanuts
- Line an 8-inch-square pan with nonstick foil.
- Melt the chocolate chips and vegetable shortening in a double boiler or a heatproof bowl set above (not touching) simmering water. Stir until chips melt and mixture is smooth.
- Remove from heat and pour half of the chocolate into the lined pan, spreading evenly. Set aside remaining chocolate and refrigerate lined pan of chocolate until firm, about 15 minutes.
- In a second double boiler or heatproof bowl, combine caramels, butter and 2 tablespoons water. Melt over simmering water, stirring constantly. Add peanuts and stir until well blended. Pour into chocolate-lined pan and spread evenly. Refrigerate until tacky, about 15 minutes.
- Place the reserved melted chocolate back over the simmering water and heat, stirring once or twice until soft enough to spread. Spread evenly over caramel filling. Return to refrigerator and chill until firm (about 1 hour).
- Lift from pan and cut into 1-inch squares. Keep refrigerated until ready to serve.
Servings: 30. Serving size: 1 bar. Per serving: 143 calories, 2.49 g protein, 7.95 g fat, 15.31 g carbohydrates, 0.77 g dietary fiber, 74 mg sodium, 12.42 g sugars, 6 mg cholesterol
