Chocolate Caramel Peanut Bars
Ingredients
Peanut Base
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2 cups roasted peanuts (unsalted or lightly salted)
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½ cup crushed digestive biscuits or graham crackers
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¼ cup melted butter
Caramel Layer
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1 cup granulated sugar
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6 tbsp butter, room temperature
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½ cup heavy cream, room temperature
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½ tsp salt
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1 tsp vanilla extract
Chocolate Topping
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1 ½ cups milk chocolate or semi-sweet chocolate chips
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2 tbsp creamy peanut butter (optional, for a softer chocolate layer)
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Flaky sea salt for sprinkling
Instructions
1. Prepare the Base
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Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
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In a medium bowl, combine the roasted peanuts, crushed biscuits, and melted butter.
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Stir until the crumbs are moistened and the peanuts are evenly coated.
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Press the mixture firmly into the bottom of your prepared pan. Place it in the freezer to set while you make the caramel.
2. Make the Caramel
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Place the granulated sugar in a heavy-bottomed saucepan over medium heat.
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Whisk constantly as the sugar melts. It will clump first, then turn into a thick, amber-colored liquid. Watch closely so it doesn’t burn.
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Once the sugar is completely melted, carefully add the butter. The mixture will bubble rapidly; keep whisking until the butter is fully incorporated.
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Slowly pour in the heavy cream. Let the mixture boil for about 1 minute.
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Remove from heat and stir in the salt and vanilla extract.
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Let the caramel cool for about 5–10 minutes, then pour it evenly over the peanut base. Return the pan to the refrigerator for at least 30 minutes.
3. Add the Chocolate Layer
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In a microwave-safe bowl, melt the chocolate chips (and peanut butter, if using) in 30-second intervals, stirring in between until smooth.
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Pour the melted chocolate over the set caramel layer. Spread it to the edges with a spatula.
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Optional: Drizzle a little extra melted chocolate on top in a zig-zag pattern for that professional look seen in your photo.
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Immediately sprinkle with flaky sea salt.
4. Set and Serve
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Refrigerate for at least 2 hours, or until the chocolate and caramel are completely firm.
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Lift the bars out of the pan using the parchment paper overhang.
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Using a sharp knife dipped in hot water (and wiped dry), slice into squares.