Randy Makes The Barbara Bar
When you want to add a little Life to your candy. That will mean more once you watch the video.
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CONFECTIONER'S NOTE:
I didn't notice this until after the video was posted, but the cereal only stays crunchy for a day or two, so I'd recommend against making more than will be eaten within that time frame. The flavor is still great, but one of my favorite thigs about this recipe is that delightful crunch.
"Barbaras Rhabarberbar (Barbara's Rhubarb Bar)" - • Barbaras Rhabarberbar (feat. Marti Fischer)
INGREDIENTS
15 caramels
3/4 cup (200g) of sweetened condensed milk
1/4 cup (58g) of butter
Some milk chocolate
Some Life cereal
SUPPLIES
A saucepan
A spatula
Some jars
A mold
A rack
A silicone mat
A ziptop bag for piping
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir it until the butter has melted, then add the caramels and turn the heat to medium low. Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside.
Melt or temper the chocolate and pour it into the mold cavities, making sure to get it all the way up the sides.
Tap it on the rack a few times to release any air bubbles.
Invert the mold and let the chocolate drain. You can tap on the mold to help release the chocolate.
Clean the rack and the top of the mold, then leave the chocolate to set.
Once the caramel has cooled to 80 degrees F or so, place some of it in a piping bag and pipe it into a mold cavity. You can wet your finger to smooth it into an even layer.
Add some Life cereal, leaving room for another layer each of caramel and chocolate.
Add some more caramel, leaving room for some chocolate.
Remelt the drained chocolate, then add the final layer of chocolate.
Continue until all of the cavities are filled, then leave it on the counter until the chocolate is set.
Thanks to Gibby Gibster for the awesome logo design.