Cut
ladyfingers apart; separate halves; place on baking sheet. Bake at 375o
for 6 to 8 minutes until nicely browned and crisp. Turn ladyfingers, if
necessary, to brown both sides. Cool slightly.
Using 1-teaspoon peanut butter, sandwich the
split surfaces of 2 ladyfinger halves together spreading evenly. Repeat
with all ladyfingers.
Heat and stir caramels and milk in saucepan
over medium heat just until melted and blended, or place in microwavable
bowl and microwave on high (full power) for 2 to 2 ½ minutes, stirring
twice. Cool 5 minutes.
One at a time, place sandwiches in caramel;
turn with fork to coat completely. Lift sandwich out of bowl; scrape
bottom of fork on edge of bowl and drop sandwich into chopped peanuts.
Using hands, turn sandwich to coat completely
with nuts, pressing nuts firmly into caramel. Set candy bars on wax
paper; refrigerate 10 minutes.
Heat chocolate in top of double boiler until
melted, or place in microwavable bowl and microwave on high (full power)
for 2 to 2 ½ minutes, stirring twice.
Place candy bars in chocolate, turning and
lifting with fork. Tap, then scrape across edge of bowl to remove excess
chocolate. Use a knife to push bar onto wax paper, being careful not to
smear chocolate. Allow to dry 20 to 30 minutes at room temperature.
Hints: Reheat caramel and chocolate, as
necessary, if too thick. If puddle of chocolate forms around base of
bars, chocolate may be too warm, or not enough chocolate was allowed to
drain from bars. Leftover caramel, chocolate and nuts may be combined,
then dropped from end of spoon onto wax paper to make about 2 dozen
candies.
12 candy bars
