Easy Peanut Butter Caramel Bars Recipe: Decadent Homemade Dessert

Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides.

For the base, cream together 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until light and fluffy. Mix in 1 cup all-purpose flour and a pinch of salt until just combined. Press the dough evenly into the prepared pan.

Bake the base for 15-20 minutes, or until lightly golden brown. Remove from oven and let it cool completely in the pan.

To make the caramel, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup heavy cream, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 3-5 minutes, continuing to stir, until it thickens slightly.

Pour the warm caramel evenly over the cooled base in the pan. Set aside to cool slightly while you prepare the peanut butter layer.

For the peanut butter layer, in a large bowl, beat 1 cup creamy peanut butter and 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until fully combined and creamy. Spread this mixture evenly over the caramel layer.

Refrigerate the bars for at least 30 minutes to allow the peanut butter layer and caramel to set.

For the chocolate topping, in a microwave-safe bowl, combine 1 1/2 cups semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.

Pour the melted chocolate over the chilled peanut butter layer and spread it evenly to cover. Refrigerate for at least 1-2 hours, or until the chocolate is completely set and firm. Once set, lift the bars out of the pan using the parchment paper overhang and cut into squares using a sharp knife.