The final product.
The peanut butter “logs”. Let’s face it, they don’t look very appetizing at this point.
Adding the caramel and then the chocolate. Messy work but starting to resemble chocolate bars.
Well I’m excited to introduce my very first food creation that I’ve come up with on my own! I’ve seen so many cool recipes on Pinterest for homemade chocolate bars but I’ve never seen one for Wunderbars. It turns out Wunderbars are Canadian. When I Googled “wunderbar recipe” I got nothing. So…this may very well be the only homemade Wunderbar recipe on the web! I started with half a basic buckeye recipe, added rice krispies, topped with melted caramels and milk chocolate, and voila – homemade chocolaty, caramely, peanut buttery goodness!
3/4 cup Creamy Peanut Butter
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups powdered sugar, or as needed
2/3 cup Rice Krispies, crushed by putting in ziploc bag and squashing with bottom of glass
3 tsp of cream
200g of milk chocolate (about 4 Dairy Milk bars, or a bit more)
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 1 cup powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Crush Rice Krispies and add to mixture. Tear dough in half, then halve those and halve again to make 8 pieces. Roll into logs. Place on parchment paper lined cookie sheet and put in the refrigerator while making the caramel topping.
Unwrap caramels and place in small saucepan over medium low heat, add the cream and melt, stirring constantly. Remove from heat, cool for a couple of minutes. Pour about 1 tsp of caramel over top of the peanut butter logs. Put back in the fridge while you melt the chocolate topping.
Temper your chocolate. For small batches like this, melt the chocolate in a bowl over a saucepan of hot water until it reaches 115 degrees. Set the bowl in a bowl of cool water. Stir often until the chocolate cools to 80 degrees, about 3-5 minutes. Set the bowl back into the saucepan of hot water and heat until it reaches 90 degrees.
When chocolate has been tempered, put a strip of chocolate along the parchment paper, the same length and about a third of the width of your peanut butter log. Place the log on top of the chocolate and cover with more chocolate. Do this for all 8 logs. Refrigerate until firm, about 45minutes. Once set they can be refrigerated or frozen.