Yield: 24 bars

Prep Time: 25 minutes

Chill Time: 1–2 hours

Ingredients

For the Nut Filling

• 2 cups roasted salted peanuts
• 1 cup chopped roasted almonds (optional)
• ½ cup crispy rice cereal (optional for crunch)
• 1 (14 oz) package soft caramels, unwrapped
• 3 tablespoons heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of sea salt

Chocolate Coating

• 18 ounces milk chocolate (or half milk chocolate and half semi-sweet)
• 2 tablespoons coconut oil or vegetable shortening (optional, for smoother coating)

Garnish

• ¼ cup finely chopped peanuts
• Flaky sea salt (optional)

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Equipment

• 8×8-inch or 9×9-inch baking pan
• Parchment paper
• Microwave-safe bowl or saucepan
• Sharp knife
• Fork or dipping tool

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Instructions

Step 1: Prepare the Pan

Line the pan with parchment paper, leaving overhang for easy removal.

Step 2: Make the Caramel

In a microwave or saucepan combine:

• Soft caramels
• Heavy cream
• Butter

Heat gently until smooth.

Stir in:

• Vanilla
• Sea salt

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Step 3: Mix Filling

Fold into caramel:

• Peanuts
• Almonds
• Crispy rice cereal (if using)

Mix until evenly coated.

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Step 4: Press Into Pan

Spread mixture evenly.

Press firmly.

Refrigerate 45–60 minutes.

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Step 5: Cut Bars

Lift from pan.

Cut into:

• 24 small rectangles
  or
• 16 larger bars.

Freeze 15 minutes before dipping.

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Step 6: Melt Chocolate

Microwave chocolate in 30-second intervals.

Stir until smooth.

Add coconut oil if desired.

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Step 7: Dip

Using a fork:

• Coat each bar in chocolate.
• Tap off excess.
• Place on parchment.

Before chocolate sets:

• Sprinkle chopped peanuts.
• Add flaky salt if desired.

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Step 8: Chill

Refrigerate 20 minutes.

Store once chocolate is firm.

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Nut Information

Peanuts

• Provide protein and healthy fats.
• Roasted salted peanuts give the best candy-bar flavor.
• Unsalted peanuts can be used if you prefer less salt.

Almonds

• Add extra crunch.
• Mild, buttery flavor.
• Can be omitted.

Other Nuts You Can Use

• Pecans
• Cashews
• Walnuts
• Macadamia nuts
• Hazelnuts

Use one type or a mixture.

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Chocolate Options

• Milk chocolate (sweetest)
• Semi-sweet chocolate
• Dark chocolate
• White chocolate (for a different variation)

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Storage

Room temperature:

• Up to 5 days in an airtight container.

Refrigerator:

• 2–3 weeks.

Freezer:

• Up to 3 months.

Wrap individually for best freshness.

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Tips

• Chill the filling before cutting.
• Freeze bars briefly before dipping to make coating easier.
• Use good-quality chocolate for the best flavor.
• Don’t overheat the chocolate or it may become thick and grainy.

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Nutrition (Approximate Per Bar)

• Calories: 220–260
• Fat: 14 g
• Carbohydrates: 22 g
• Protein: 5 g
• Sugar: 17 g

Values vary depending on the chocolate and nuts used.

Frequently Asked Questions

Q: Can I use only peanuts?
Yes. Two to three cups of roasted peanuts work well without adding other nuts.

Q: Can I use homemade caramel?
Yes. Homemade caramel can be substituted as long as it’s thick enough to hold the nuts together.

Q: Why are my bars falling apart?
The caramel may not have been thick enough, or the mixture wasn’t pressed firmly into the pan before chilling.

Q: Can I make these without dairy?
Yes. Use dairy-free chocolate, dairy-free butter, and coconut cream instead of heavy cream.

Q: Can I use natural peanut butter?
This recipe doesn’t require peanut butter. If you want a peanut-butter version, stir ¼–½ cup creamy peanut butter into the warm caramel before mixing in the nuts.

Q: Can I make these ahead for holidays or gifts?
Absolutely. They freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.

Q: Can I use raw nuts?
Roasted nuts are recommended because they have a richer flavor and better texture. If using raw nuts, toast them in a 350°F (175°C) oven for 8–10 minutes and let them cool before mixing into the caramel.