Salted Caramel Peanut Bars
Indulge in the decadent world of Salted Caramel Peanut Bars. Imagine a buttery biscuit base, generously layered with velvety salted caramel, and topped with a crunchy mosaic of chocolate-coated peanuts. Each bite is a harmonious blend of sweet, salty, and nutty flavours, a dessert symphony that will make your taste buds dance.
Total Time
2h 30 Min.
Difficulty
Easy
Simple & Professional Tasty Recipes
Ingredients for 16 Servings
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For the Base:
200g digestive biscuits, crushed into fine crumbs
100g unsalted butter, melted
For the Salted Caramel Layer:
200g soft caramel candies or caramel sauce
100g unsalted butter
1/2 teaspoon sea salt (adjust to taste)
100ml heavy cream
For the Peanut Topping:
200g roasted peanuts, roughly chopped
150g milk chocolate, chopped
Total Time
-
Preparation Time20
Goes Great with
Method
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- Prepare the Base:
- In a mixing bowl, combine the crushed digestive biscuits with melted butter until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a lined 9×9-inch (23×23 cm) square baking pan. Place it in the refrigerator to set while you prepare the caramel layer.
- Make the Salted Caramel Layer:
- In a saucepan over low heat, melt the soft caramel candies or caramel sauce with unsalted butter, stirring continuously.
- Once melted, add the sea salt and heavy cream. Stir until the mixture is smooth and well combined. Adjust the salt to your taste preference.
- Pour the caramel layer over the chilled biscuit base. Return it to the refrigerator while you prepare the peanut topping.
- Prepare the Peanut Topping:
- In a microwave-safe bowl, melt the milk chocolate in 20-second intervals, stirring in between, until smooth.
- Combine the roughly chopped roasted peanuts with the melted chocolate, ensuring the peanuts are well coated.
- Add the Peanut Topping:
- Spread the chocolate-covered peanuts evenly over the caramel layer in the baking pan.
- Press the peanut layer gently to adhere it to the caramel.
- Chill and Set:
- Place the pan back in the refrigerator and let the bars chill for at least 2-3 hours, or until completely set.
- Slice and Serve:
- Once set, remove the bars from the pan using the overhangs of the parchment paper.
- Place the block on a cutting board and, using a sharp knife dipped in hot water, cut into squares or bars.
- Serve and Enjoy:
- Arrange the Salted Caramel Peanut Bars on a serving plate. Store any leftovers in an airtight container in the refrigerator.
Pro Tips- Smooth Base: Press the biscuit mixture firmly into the pan for a solid foundation.
- Perfect Caramel: Stir the caramel continuously to avoid burning and achieve a smooth texture.
- Even Topping: Spread the chocolate-coated peanuts evenly for a balanced crunch in every bite.
- Clean Cuts: Dip the knife in hot water before slicing for neat, professional-looking bars.
- Creative Garnish: Drizzle melted chocolate on top or sprinkle a pinch of sea salt for an elegant finish.
- Prepare the Base:
Notes
Calories per Piece:
Approximately 220 calories per bar (based on 16 servings). Savor the richness responsibly!
These no-bake bars offer a delightful combination of buttery biscuit base, luscious salted caramel, and crunchy chocolate-coated peanuts. Enjoy the sweet and salty goodness with every bite.
Goes Great with