That’s right, I said Chubby Hubby Bars. I’m not trying to insult anyone’s husband…it’s a reference to the Ben & Jerry ice cream flavor. Ben & Jerry might’ve been insulting someone’s hubby, but I’m not.
So. Every once in awhile I like to cruise around Pinterest and look at all the unhealthy things (and beautiful rooms) (and funny cartoons). Which is how I came across these (and they are neither beautiful rooms, nor funny cartoons), compliments of cookiesandcups.com. Prepare to gain 5 pounds, people…
- 2 1/2 cups all purpose flour
- 1 cup (2 sticks) butter, room temp
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp coarse sea salt (let’s be real here…regular salt works just fine, too)
- 1 1/2 cups coarsely chopped pretzels
- 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
- 1 (14 oz) bag of caramels, unwrapped
- 2 Tbsp water
- 2 cups semi sweet chocolate chips, melted
How to Make
- Preheat oven to 350 degrees
- Spray a 9×13 pan lightly with cooking spray.
- Beat together your butter and sugars until light and fluffy, approx 1 min.
- Add eggs and vanilla, mix until incorporated.
- On low speed add in your salt, baking soda and flour, mixing until just combined.
- Slowly add in your Reese’s and pretzels, mixing until evenly distributed.
- Spread in your prepared pan and bake for 25 minutes.
- Let cool completely. Approx 30 minutes to an hour.
- When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted.
- Pour over your bars.
- Chill in fridge for 15 minutes to set caramel.
- Melt your chocolate chips in a double boiler or microwave and spread over caramel.
- Put back in the fridge for at least 30 minutes or until chocolate is set.
- Cut into squares when ready to serve.
A few additional notes of my own:
- This recipe is ridiculously easy. You just have to have the time to wait for the caramel and chocolate to set. Oh, and a small child would come in handy for unwrapping the 10,518 caramels. Because that was boring.
- They are even better if you let them hang out in the fridge over night so that the caramel and chocolate have lots of time to set. I’m not normally a fan of cold things (or delayed gratification), but I swear these tasted better the next day when they came out of the fridge, as opposed to giving them just long enough for the chocolate to sort of set. (Not that I taste tested twice, or anything.)
- However, fair warning: they are a bitch to cut once those layers get hard.
- This recipe will feed a small army, making it an ideal dessert for potlucks. However, forget about presentation and leave them in the pan. I left them in the pan, and even then the caramel started oozing all over the place once they were cut and a few pieces were removed. I’m guessing if they were set out on a plate they’d slither apart.
- Don’t expect these to last until dessert. They acted more like an appetizer. But then, Social Services employees have no concept of time or restraint when sugar is involved. We live by the mottos “it’s time for dessert somewhere in the world” and “sugar makes the day go by faster.”
- If you take this to a potluck, be sure to take the recipe with you. Because people will be asking you for it.
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