Homemade Candy Bars with Caramel, Chocolate, and Salted Peanuts
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 6caramel squares
- 2 tablespoonsroasted salted peanuts
- 1/2 cupflour
- 1/4 cuppowdered sugar
- 2 tablespoonsheavy cream
- 2 ouncessemisweet chocolate chips
- 1 packetcoconut oil
- 1/4 teaspoonMaldon sea salt
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
- 6" small pot
- Tree Nuts
Preheat oven to 375°F. Place butter in a medium heatsafe bowl and microwave in 30-second intervals until completely melted. Unwrap caramel squares. Roughly chop peanuts or leave in bag and gently crush with the bottom of a heavy pan. Line a baking sheet with parchment paper.
Add flour, powdered sugar, and ¼ teaspoon salt to bowl with melted butter and stir until dough comes together and all ingredients are fully incorporated. Turn dough out onto prepared baking sheet and form into a rectangular shape, patting down to about ½-inch thick. Bake until golden brown around the edges, about 10 minutes. Set aside to cool slightly, 10 minutes more.
While crust bakes, in a small pot over medium heat, combine heavy cream and caramel squares. Cook, stirring occasionally, until caramel squares have melted and sauce is smooth, about 5 minutes. Remove pot from heat and stir in peanuts. Set aside until Step 5.
Place chocolate and half of coconut oil in a medium heatsafe bowl and microwave in 30-second intervals until melted. Discard remaining coconut oil or save for another recipe (coconut oil can be used in place of olive or canola oil, and is great for sautéing!).
Pour peanut caramel mixture over cooled crust, spreading evenly and leaving a ½-inch border. Pour over melted chocolate mixture and spread evenly over caramel. Sprinkle over Maldon salt and freeze (still on baking sheet) until candy has hardened slightly, 15 minutes or up to 1 hour.
Plate Candy Bars
Remove homemade candy bars from freezer and cut into 12 bars. Enjoy with fellow chocoholics!