Halloween Candy Bars
Satisfy your sweet tooth this spooky season with homemade Halloween Candy Bars—a decadent treat that layers rich chocolate, creamy peanut butter, gooey caramel, and crunchy peanuts for the ultimate flavor-packed indulgence. This no-bake recipe is perfect for using pantry staples like semisweet chocolate chips, marshmallow creme, and evaporated milk, and comes together in just 40 minutes of active prep and cooking. Each layer—chocolate, fluffy nougat, salted peanuts, caramel, and more chocolate—combines to create a candy bar that rivals anything store-bought. Ideal for parties, gift bags, or a festive family night, these chewy, nutty, and satisfyingly sweet bars are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 2 cups Semisweet chocolate chips
- 1 cup Peanut butter
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Evaporated milk
- 7 ounces Marshmallow creme
- 1 teaspoon Vanilla extract
- 1 bag Caramel bits
- 3 tablespoons Heavy cream
- 1 cup Salted peanuts
Instructions
Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment.
Melt 1 cup of the semisweet chocolate chips and 1/2 cup peanut butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Pour the melted chocolate and peanut butter mixture into the prepared pan, spreading it evenly across the bottom to form the first layer. Place the pan in the freezer for 10 minutes to set.
In a saucepan over medium heat, melt the unsalted butter. Add the granulated sugar and 1/2 cup evaporated milk, stirring until the sugar is dissolved.
Bring the mixture to a gentle boil and cook for 5 minutes, stirring constantly to prevent burning.
Remove the saucepan from the heat and stir in the marshmallow creme and vanilla extract. Once smooth, pour the mixture over the chilled chocolate layer and spread evenly. Sprinkle the salted peanuts on top, pressing them gently into the soft surface. Place back in the freezer for 10 minutes.
Melt the caramel bits and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until fully combined. Pour the caramel evenly over the peanut layer and spread gently. Return to the freezer for another 10 minutes.
Finally, melt the remaining 1 cup of chocolate chips and 1/2 cup peanut butter together as before. Pour this mixture over the caramel layer, spreading evenly to form the top layer. Set in the freezer for 30 minutes to fully firm up.
Once fully set, remove the candy bar slab from the pan using the parchment overhang. Cut into 16 equal-sized bars using a sharp knife. Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 47.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 255 mg | 5% | |
*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.
