Chocolate Peanut Caramel Nut Bars
Yield
20–24 bars
Ingredients
Nut Filling
- 2 cups (280 g) roasted salted peanuts
- 1 cup (110 g) chopped pecans (optional but adds great flavor)
- ½ cup (60 g) chopped almonds (optional)
- 1 cup (90 g) crispy rice cereal (optional for crunch)
Caramel
- 14 oz (397 g) soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
OR Homemade Caramel
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons butter
- ½ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla
Chocolate Coating
- 16 oz (450 g) milk chocolate
- 2 tablespoons coconut oil or vegetable shortening
Optional Topping
- Chopped peanuts
- Flaky sea salt
Instructions
Step 1 – Prepare the Pan
- Line an 8×8-inch (20×20 cm) pan with parchment paper.
- Lightly grease the paper.
Step 2 – Make the Filling
Mix together:
- Peanuts
- Pecans
- Almonds
- Crispy rice cereal
Set aside.
Step 3 – Make the Caramel
Easy Version
Heat:
- Caramels
- Butter
- Heavy cream
Microwave in 30-second intervals or melt over low heat until smooth.
Stir in vanilla.
Homemade Version
- Cook sugar and water until amber.
- Add butter carefully.
- Slowly whisk in cream.
- Stir in salt and vanilla.
- Cool 5 minutes before mixing with nuts.
Step 4 – Combine
Pour caramel over nuts.
Mix until every nut is coated.
Spread firmly into prepared pan.
Refrigerate 45–60 minutes.
Step 5 – Cut
Remove from pan.
Cut into:
- 20 small bars
or - 24 bite-size pieces.
Freeze 15 minutes before dipping.
Step 6 – Melt Chocolate
Melt chocolate with coconut oil.
Stir until smooth.
Step 7 – Coat Bars
Using forks:
- Dip each bar completely.
- Let excess drip off.
- Place on parchment paper.
Top with:
- Chopped peanuts
- Flaky salt
Step 8 – Chill
Refrigerate 20 minutes until firm.
Nut Information
Peanuts
- Main ingredient
- Provides crunch and salty flavor
- Roasted salted peanuts work best.
Pecans
- Rich buttery taste
- Makes bars softer
- Can replace walnuts.
Almonds
- Firmer crunch
- Mild flavor
- Slice or chop before using.
Cashews
- Creamy texture
- Less crunchy
- Good substitute for peanuts.
Walnuts
- Slightly bitter
- Earthy flavor
- Best mixed with sweeter nuts.
Mixed Nuts
A great combination is:
- 50% peanuts
- 25% pecans
- 25% almonds
Best Chocolate
- Milk chocolate = classic candy-bar flavor
- Semi-sweet = less sweet
- Dark chocolate = richer
- White chocolate = sweeter variation
Storage
- Room temperature: 5–7 days (in a cool place)
- Refrigerator: 2–3 weeks
- Freezer: Up to 3 months
Tips
- Use roasted nuts for the best flavor.
- Chop nuts into small, even pieces so the bars hold together.
- Freeze bars briefly before dipping to help the chocolate set smoothly.
- Add flaky sea salt on top while the chocolate is still wet for extra flavor.
Frequently Asked Questions
Q: Can I use only peanuts?
Yes. Use 3 cups of roasted salted peanuts and omit the other nuts.
Q: Can I make these without caramel candies?
Yes. The homemade caramel recipe above works well and gives a richer flavor.
Q: Can I use natural peanut butter instead of whole peanuts? Not for this recipe. Whole peanuts provide the structure and crunch shown in the photo.
Q: Why are my bars falling apart?
Usually there’s too little caramel or the nut pieces are too large. Press the mixture firmly into the pan before chilling.
Q: Can I use sugar-free chocolate?
Yes, though the texture and sweetness may differ slightly.
Q: Can I add other ingredients?
Yes. Mini marshmallows, toffee bits, pretzel pieces, shredded coconut, or dried fruit all work well in small amounts.
These bars are rich, chewy, crunchy, and have a chocolate coating that closely matches the treats shown in your image.
