Chocolate Covered Caramel Peanut Bars
Indulge in the ultimate sweet-and-salty treat with these Chocolate Covered Caramel Peanut Bars, a decadent homemade take on your favorite candy bar. Featuring layers of buttery golden caramel, crunchy roasted peanuts, and a rich coating of silky semisweet chocolate, these bars strike the perfect balance of flavors and textures. Crafted with simple pantry staples like sweetened condensed milk, light corn syrup, and vanilla extract, this no-fuss recipe requires just 20 minutes of prep and is ideal for satisfying your dessert cravings or impressing at gatherings. The optional addition of coconut oil ensures a flawless chocolate glaze that’s easy to slice. Whether you’re gifting them or savoring them all to yourself, these irresistible bars are bound to be a crowd-pleaser! Perfect for anyone searching for homemade candy ideas or caramel peanut chocolate treats, this recipe is sure to delight.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 120 milliliters Light corn syrup (or golden syrup)
- 395 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 200 grams Roasted unsalted peanuts
- 300 grams Semisweet or dark chocolate chips
- 1 tablespoon Coconut oil (optional, for thinning chocolate)
Instructions
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal later. Lightly grease the parchment paper.
In a medium saucepan, melt the butter over medium heat. Once melted, add the granulated sugar, light corn syrup, and sweetened condensed milk. Stir to combine.
Continue cooking the mixture over medium heat, stirring constantly with a heatproof spatula or wooden spoon, until it reaches a caramel-like consistency and becomes golden brown (about 8–10 minutes). Use a candy thermometer to ensure the mixture reaches 240°F (115°C).
Remove the pan from heat and stir in the vanilla extract and roasted peanuts. Quickly mix to coat the peanuts evenly in the caramel.
Pour the caramel mixture into the prepared baking pan, spreading it out evenly with a spatula. Let it cool completely at room temperature or in the refrigerator for faster cooling, about 1–2 hours.
Once the caramel layer is firm, melt the chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second increments, stirring between each session. If you prefer a thinner coating, stir in the coconut oil while the chocolate is melted.
Pour the melted chocolate over the cooled caramel-peanut layer, spreading it evenly with a spatula.
Allow the chocolate layer to set completely at room temperature or in the refrigerator, about 1 hour.
Once set, lift the entire block out of the pan using the parchment paper overhang. Use a sharp knife to cut the block into 16 bars or as desired.
Serve immediately or store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
5931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.3 g | 420% | |
| Saturated Fat | 155.1 g | 776% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 709.1 g | 258% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 634.1 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1368 mg | 105% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3928 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
