My attempt at making a homemade Take 5 bar went surprisingly well. I tried to spread the melted chocolate as thin as possible, and once it was firm (placed in the freezer for 5 minutes), I layered chunky peanut butter, caramel and pretzel bits, and topped it with more chocolate. It didn’t taste exactly like a Take 5, but it was pretty close and was delicious in its own right.
I also made a caramel, coconut, and almond bar, so I suppose it was an almond joy with caramel and less coconut.
Cake! I tried out the chocolate version of the Martha Stewart Living cake, and it was also delicious and similarly, the only good chocolate cake I’ve made, ever (not counting the flourless chocolate cake).
I cut the recipe in half again so that I had one layer of cake, but I wanted to try the vanilla again with different frosting, so I had one vanilla as well. The chocolate had chocolate sour cream frosting, and the vanilla had caramel frosting in the middle, and caramel-peanut butter on the top and sides!
I tried to make these turtles for Christmas but I over melted the caramels and chocolate! I couldn’t really taste the caramel; they probably would have been better as chocolate-covered pecans drizzled with caramel.
Chocolate-Caramel Pecan Clusters from Martha Stewart
This is from three weeks ago…we decided to make a double recipe of sponge cake (in a bundt pan) for strawberry shortcake. I thought the cake would taste fantabular with caramel sauce on it, and it was. Pictured is my second piece of it with a bit of creamy peanut butter mixed with the caramel sauce. Delicious!
A while ago, I made samoas and had extra topping goop. It was thrown in the freezer and I forgot about it until now (or, actually, a month ago is when I took this picture).
Caramel and coconut dipped in chocolate….it was better without the cookies!
