Peanutty Caramel Bars
Indulge your sweet tooth with these irresistible Peanutty Caramel Bars—a divine combination of buttery shortbread, gooey caramel, crunchy salted peanuts, and a luscious layer of semisweet chocolate. Perfectly balanced between sweet and salty, these homemade dessert bars are a show-stopping treat for any occasion. With a simple shortbread crust, creamy caramel infused with roasted peanuts, and a glossy chocolate topping, this recipe delivers rich, multi-layered decadence in every bite. Ideal for potlucks, parties, or just treating yourself, these no-fuss bars are easy to make yet taste like they came straight from a gourmet bakery. Whip up a batch of these chocolate caramel peanut bars today and watch them disappear!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoon Salt
- 300 grams Caramel candies
- 120 ml Heavy cream
- 150 grams Salted peanuts
- 200 grams Semisweet chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a medium mixing bowl, cream together 200 grams of unsalted butter and 100 grams of granulated sugar until light and fluffy. Mix in 1 teaspoon of vanilla extract.
Gradually add 250 grams of all-purpose flour and 0.5 teaspoon of salt to the butter mixture, stirring until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish. Use a flat-bottomed glass or spatula to smooth the surface.
Bake the shortbread crust in the preheated oven for 20 minutes or until lightly golden around the edges. Remove from the oven and let it cool completely.
While the crust cools, melt 300 grams of caramel candies with 120 ml of heavy cream in a small saucepan over medium-low heat. Stir frequently until smooth and completely melted.
Remove the caramel from heat and stir in 150 grams of salted peanuts. Pour the caramel-peanut mixture evenly over the cooled shortbread base, spreading it into an even layer. Let it cool for about 15 minutes.
In a microwave-safe bowl, combine 200 grams of semisweet chocolate chips with 1 teaspoon of vegetable oil. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and melted.
Spread the melted chocolate evenly over the caramel-peanut layer using an offset spatula. Tap the pan gently on the counter to smooth out the top layer.
Refrigerate the bars for at least 1 hour or until fully set. Once firm, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares or rectangles and serve.
Nutrition Facts
Calories |
6462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.1 g | 507% | |
| Saturated Fat | 198.2 g | 991% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 689.5 g | 251% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 420.0 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2523 mg | 54% | |
*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.
