For the peanut butter layer:
1/4 cup of powdered peanut butter
1 tbsp stevia
1 tbsp almond milk
For the caramel layer:
1 scoop of Bowmar Nutrition Protein Salted Caramel
1 tbsp + 2 tsp almond milk
8 waffle style pretzels
Dry roasted peanuts (I used lightly salted)
45g servings of Ghirardelli milk chocolate melting wafers
Serving Size: 8
Begin by mixing together the ingredients for the peanut butter layer. Mix until it forms a dough. Use a tsp to scoop out 8 individual servings. Place on a cookie sheet lined with parchment paper. Press down on the dough to flatten.
Next, slightly press a waffle pretzel down onto each peanut butter layer.
In another mixing bowl, mix together the ingredients for the caramel layer. Keep mixing until it forms a thick, caramel-like texture. Next, use a tsp to scoop out the caramel and use a butter knife to spread on top of each pretzel. Place 3 peanuts on top of each caramel layer. Place in the freezer for approximately 45 minutes.
Melt the chocolate wafers according to the instructions. Dip each candy bar into the chocolate ensuring it is fully covered. This process needs to be as quick as possible to ensure the caramel layer doesn’t begin to soften! Place on a new sheet of parchment paper. Let cool and harden completely.
From the kitchen of: Delaney Weirich