Homemade Candy Bars
Indulge your sweet tooth with these irresistible Homemade Candy Bars, a decadent treat that's perfect for satisfying cravings or impressing guests. Layered with creamy peanut butter, crunchy salted peanuts, smooth caramel, and rich chocolate, these bars are the ultimate combination of salty and sweet. Crafted with pantry staples like semisweet chocolate chips, butterscotch chips, and marshmallow cream, this no-bake recipe comes together in under an hour of active prep time. Each layer is frozen or refrigerated to perfection, creating a dessert bar with distinct textures and flavors in every bite. Whether you're preparing snacks for a party or indulging in a DIY version of your favorite candy, these homemade bars are a surefire hit. Easy to slice, store, and share, they're a delightful treat you'll want to make again and again!
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Recipe Information
Ingredients
- 2 cups semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup smooth peanut butter
- 0.25 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup evaporated milk
- 1 cup marshmallow cream
- 1 teaspoon vanilla extract
- 1.5 cups salted peanuts
- 11 ounces soft caramels
- 4 tablespoons heavy cream
Instructions
Line a 9x13-inch baking pan with parchment paper, leaving extra overhang for easy removal later. Lightly grease the parchment paper with nonstick spray or butter.
Melt 1 cup of semisweet chocolate chips, 0.5 cup of butterscotch chips, and 0.5 cup of peanut butter in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth.
Pour the melted chocolate mixture into the prepared pan, spreading it into an even layer. Place the pan in the freezer for 15 minutes to set.
While the first layer is setting, make the nougat layer. Melt the unsalted butter in a medium saucepan over medium heat. Stir in the granulated sugar and evaporated milk. Bring to a boil, then simmer for 5 minutes, stirring frequently.
Remove the saucepan from the heat and mix in the marshmallow cream, vanilla extract, and salted peanuts until fully combined.
Spread the nougat evenly over the chilled chocolate layer. Return the pan to the freezer for another 15 minutes to set.
To make the caramel layer, melt the soft caramels with the heavy cream in a microwave-safe bowl, heating in 20-second intervals until smooth. Stir well.
Spread the caramel mixture over the nougat layer and freeze for 10-15 minutes until firm.
Melt the remaining 1 cup of semisweet chocolate chips, 0.5 cup of butterscotch chips, and 0.5 cup of peanut butter as before. Spread this over the caramel layer to create the final chocolate layer.
Refrigerate the candy bars for at least 1-2 hours, or until completely firm.
Once set, lift the candy bars out of the pan using the parchment paper overhang. Slice into 16 squares or bars with a sharp knife. Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
9421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.4 g | 615% | |
| Saturated Fat | 199.2 g | 996% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 1187.3 g | 432% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 979.8 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 959 mg | 74% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3886 mg | 83% | |
*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.
