These bars are a decadent treat, combining chewy caramel, crunchy peanuts, and a rich chocolate coating. They’re perfect for satisfying sweet cravings and are great for sharing (or not!).
Ingredients:
- For the Caramel:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) light corn syrup
- 1/4 cup (57g) unsalted butter, cut into cubes
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Peanut Layer:
- 1 1/2 cups (approximately 225g) roasted salted peanuts
- For the Chocolate Coating:
- 12 ounces (approximately 340g) semi-sweet chocolate chips (or your favorite chocolate)
- 1 tablespoon vegetable oil (or coconut oil)
Instructions:
- Prepare the Caramel:
- In a medium saucepan over medium heat, combine the granulated sugar, heavy cream, and light corn syrup. Stir until the sugar dissolves.
- Bring the mixture to a boil, without stirring. Use a candy thermometer to monitor the temperature.
- Cook until the mixture reaches 245°F (118°C), which is the soft-ball stage.
- Remove the saucepan from the heat and immediately stir in the cubed butter and salt. Stir until the butter is melted and incorporated.
- Stir in the vanilla extract.
- Let the caramel cool slightly, about 5 minutes, while you prepare the peanuts.
- Add the Peanuts:
- Stir the roasted salted peanuts into the warm caramel, ensuring they are evenly distributed.
- Pour the peanut caramel mixture into a prepared 8×8 or 9×9 inch baking pan lined with parchment paper. Press the mixture down firmly and evenly.
- Allow the peanut caramel layer to cool completely. About 1 hour, or until firm.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl or a double boiler, melt the semi-sweet chocolate chips and vegetable oil (or coconut oil). Heat in 30-second intervals, stirring between each interval, until the chocolate is smooth and melted.
- Coat the Bars:
- Once the peanut caramel layer is firm, remove it from the pan using the parchment paper.
- Pour the melted chocolate over the peanut caramel layer, spreading it evenly.
- Allow the chocolate to set completely. This can be sped up by placing the pan in the refrigerator for about 30 minutes.
- Cut and Serve:
- Once the chocolate is set, cut the bars into your desired size.
- Enjoy your homemade Chocolate Caramel Peanut Bars!
Tips and Variations:
- For a richer caramel, use brown sugar instead of granulated sugar.
- You can use milk chocolate, dark chocolate, or white chocolate for the coating.
- Add a sprinkle of sea salt on top of the chocolate before it sets for a salted caramel effect.
- For extra crunch, coarsely chop some of the peanuts before adding them to the caramel.
- Store the bars in an airtight container at room temperature or in the refrigerator.