Indulge in layers of rich chocolate, gooey caramel, and crunchy peanuts with these irresistible bars. Perfect for a sweet treat or a homemade gift.
Ingredients:
- For the Base:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup salted peanuts, coarsely chopped
- For the Chocolate Topping:
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons vegetable oil (or coconut oil)
Instructions:
- Prepare the Base:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool.
- Make the Caramel Layer:
- In a medium saucepan over medium heat, melt butter. Add brown sugar and corn syrup, and stir until sugar is dissolved.
- Bring the mixture to a boil, stirring constantly.
- Reduce heat to low and stir in sweetened condensed milk.
- Continue to cook, stirring constantly, until the mixture reaches 235-240°F (112-116°C) on a candy thermometer (soft-ball stage). If you do not have a candy thermometer, cook for about 10-12 minutes, or until the mixture has thickened and darkened slightly.
- Remove from heat and stir in vanilla extract and chopped peanuts.
- Pour the caramel mixture evenly over the cooled graham cracker crust.
- Add the Chocolate Topping:
- In a microwave-safe bowl, combine chocolate chips and vegetable oil.
- Microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted and smooth.
- Pour the melted chocolate evenly over the caramel layer.
- Tilt the pan to make sure the chocolate is spread evenly.
- Chill and Serve:
- Refrigerate for at least 2 hours, or until the chocolate is firm.
- Use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares and serve.
Tips and Variations:
- For extra peanut flavor, use peanut butter chips in the chocolate topping.
- Sprinkle sea salt over the chocolate layer before it sets for a salted caramel effect.
- Add a layer of marshmallow fluff between the caramel and chocolate.
- For a darker chocolate flavor, use dark chocolate chips.
- Make sure to stir the caramel constantly so it does not burn.
- When melting the chocolate, do not overheat it, or it will seize.