Kitchen Sink Bars


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About



Mini pretzels 300 g 11 oz 29%
Peanuts, dry roasted, salted 430 g 15 oz 42%
Dried cranberries 300 g 11 oz 29%
Batch Size 1030 g 37 oz 100%

Soft Caramel

Sugar 680 g 24 oz 30%
Evaporated milk 680 g 24 oz 30%
Heavy cream 280 g 10 oz 13%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 570 g 20 oz 26%
Butter 40 g 1 oz 1%
Salt 1 tsp 1 tsp <1%
Batch Size 2250 g 79 oz 100%

Peanut Butter Gianduja

Milk chocolate, melted, tempered 570 g 20 oz 65%
Peanut butter, warmed to 27°C/80°F 320 g 11 oz 35%
Batch Size 890 g 31 oz 100%
Milk chocolate, melted, tempered, for precoating and enrobing as needed
Pretzel salt, for finishing as needed


To Prepare the Inclusions

  • Place the pretzels in a frame 12 × 24 × ⅜ in set on oiled parchment paper. Sprinkle the peanuts and dried cranberries over the pretzels.

To Make the Soft Caramel

  1. Combine the sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the butter.
  3. Cook while stirring until the mixture reaches 115°C/239°F (see Notes). Add the salt. Remove from the heat, remove the vanilla bean, and pour the caramel over the inclusions, spreading evenly to cover.
  4. Allow to cool for 1 to 2 minutes. Place a piece of oiled parchment paper on top of the caramel, and use a rolling pin to roll the caramel out into an even layer. Allow to cool completely.
  5. Place another frame 12 × 24 × ¼ in on top of the one containing the caramel.

To Make the Peanut Butter Gianduja

  1. Combine the melted, tempered milk chocolate and peanut butter in a stainless-steel bowl.
  2. Table slightly on a stone to temper, but leave fluid.
  3. Spread the gianduja into the frame on top of the caramel (see Notes). Allow to crystallize until set.

To Complete the Kitchen Sink Bars

  1. Remove the frames from the slab.
  2. Precoat the gianduja side of the slab with the tempered milk chocolate.
  3. Cut into bars 19 mm × 8 cm/¾ × 3 in. Enrobe in the tempered milk chocolate. When the chocolate begins to set, use a dipping fork to make diagonal waves on top of each bar. Garnish with the pretzel salt.