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Homemade Candy Bars

Homemade Candy Bars with Caramel, Chocolate, and Salted Peanuts

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Recipe Details


Just the right combination of crunchy, gooey, and chocolatey, store-bought candy bars were one of our favorite decadent treats...until now. Enter the homemade candy bar featuring peanut-studded caramel slathered over a cookie crust and enrobed in gorgeously, silky melted chocolate. A sprinkling of flaky sea salt provides the perfect balance to this simple (and simply dreamy) dessert. We won’t judge if you can’t resist the whole tray...


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Laura

    By Chef Laura

    Nutritional info

    • Calories 380
    • Protein 4g
    • Total Carb 43g
    • Total Fat 23g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      1/4 cup
      unsalted butter
    • caramel squares
      caramel squares
    • roasted salted peanuts
      2 tablespoons
      roasted salted peanuts
    • flour
      1/2 cup
    • powdered sugar
      1/4 cup
      powdered sugar
    • heavy cream
      2 tablespoons
      heavy cream
    • semisweet chocolate chips
      2 ounces
      semisweet chocolate chips
    • coconut oil
      1 packet
      coconut oil
    • Maldon sea salt
      1/4 teaspoon
      Maldon sea salt
    • parchment paper
      parchment paper

    What You’ll Need

    • kosher salt
    • baking sheet
    • 6" small pot


    • Soy
    • Peanuts
    • Milk
    • Tree Nuts
    • Wheat

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      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.

    2. Bake Crust

      Bake Crust

      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.

    3. Make Caramel

      Make Caramel

      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.  

    4. Melt Chocolate

      Melt Chocolate

      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!).

    5. Top Crust

      Top Crust

      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. 

    6. Plate Candy Bars

      Plate Candy Bars

      Remove homemade candy bars from freezer and cut into 12 bars. Enjoy with fellow chocoholics!

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