A delicious and decadent treat featuring layers of chewy caramel, crunchy peanuts, and a rich chocolate coating.
Ingredients:
- For the Caramel Layer:
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/4 cup (60ml) heavy cream
- 1/4 cup (60ml) corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (approximately 150g) roasted peanuts, coarsely chopped
- For the Chocolate Coating:
- 12 ounces (approximately 340g) semi-sweet chocolate, chopped (or chocolate chips)
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
Instructions:
- Prepare the Caramel:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly, until it’s a golden amber color. Be careful not to burn it.
- Add the butter, heavy cream, corn syrup, and salt. Stir continuously until the butter is melted and the mixture is smooth.
- Bring the mixture to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until it reaches 245°F (118°C) on a candy thermometer (soft-ball stage). If you do not have a candy thermometer, you can test by dropping a small amount of the caramel into very cold water. If it forms a soft ball, it is ready.
- Remove from heat and stir in the vanilla extract and chopped peanuts.
- Pour the caramel mixture into an 8×8 inch baking pan lined with parchment paper. Spread evenly.
- Allow to cool completely.
- Prepare the Chocolate Coating:
- In a double boiler or a microwave-safe bowl, melt the chocolate and coconut oil (if using) together, stirring occasionally, until smooth. If using a microwave, heat in 30-second intervals, stirring between each interval, to prevent burning.
- Assemble the Bars:
- Once the caramel layer is completely cool and firm, remove it from the pan using the parchment paper as handles.
- Pour the melted chocolate over the caramel peanut layer, spreading it evenly.
- If desired, you can sprinkle extra chopped peanuts on top of the chocolate before it sets.
- Let the chocolate coating set completely at room temperature or in the refrigerator.
- 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 different types of nuts, such as almonds or pecans, instead of peanuts.
- Add a sprinkle of sea salt on top of the chocolate for a salted caramel flavor.
- For a thinner chocolate layer, use less chocolate.
- For a thicker bar, use a smaller pan.