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Author:
kookmutsjes
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Peanut Caramel Chocolate Bars
These delicious Peanut Caramel Chocolate Bars feature a rich cookie base made from heavy cream, milk chocolate, and crushed tea biscuits. This is topped with a sweet and crunchy peanut-caramel mixture, all enrobed in a smooth chocolate coating. A perfect treat for chocolate and caramel lovers!
#chocolate
#caramel
#peanut
#bars
#dessert
#sweet
#no-bake
#treat
#snack
Layers of deliciousness
Recipe Information
25m
Prep Time
5m
Cook Time
1h 40m
Total Time
16
Servings
Medium
Dessert
English
Nutrition (per serving)
350
Calories
5g
Protein
40g
Carbs
20g
Fat
Cutting into perfect bars
Ingredients
Servings: 16
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dipping in luscious chocolate
Instructions
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- Heat 60 ml of heavy cream in a saucepan until it just begins to simmer, just below boiling point. Do not let it boil vigorously.2m
Preview2mPreviewHeat 60 ml of heavy cream in a saucepan until it just begins to simmer, just below boiling point. Do not let it boil vigorously. - Remove the heated cream from heat and pour it over 200 g of broken milk chocolate pieces in a heatproof bowl. Let it sit undisturbed for 1 minute.2m
Preview2mPreviewRemove the heated cream from heat and pour it over 200 g of broken milk chocolate pieces in a heatproof bowl. Let it sit undisturbed for 1 minute. - Stir the chocolate and cream mixture until it becomes smooth and creamy, forming a ganache. Allow this ganache to cool completely to room temperature or chill slightly until thickened.15m
Preview15mPreviewStir the chocolate and cream mixture until it becomes smooth and creamy, forming a ganache. Allow this ganache to cool completely to room temperature or chill slightly until thickened. - While the ganache cools, crush 125 g of tea biscuits into fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin.3m
Preview3mPreviewWhile the ganache cools, crush 125 g of tea biscuits into fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin. - Add the crushed tea biscuits to the cooled chocolate ganache and mix well until thoroughly combined and a thick, uniform mixture forms.2m
Preview2mPreviewAdd the crushed tea biscuits to the cooled chocolate ganache and mix well until thoroughly combined and a thick, uniform mixture forms. - Press the biscuit and ganache mixture evenly into the bottom of a prepared square or rectangular pan. Place the pan in the refrigerator to chill for at least 30 minutes to firm up the base.35m
Preview35mPreviewPress the biscuit and ganache mixture evenly into the bottom of a prepared square or rectangular pan. Place the pan in the refrigerator to chill for at least 30 minutes to firm up the base. - In a separate bowl, combine 225 g of caramel with 100 g of unsalted peanuts. Mix until the peanuts are evenly coated in the caramel.2m
Preview2mPreviewIn a separate bowl, combine 225 g of caramel with 100 g of unsalted peanuts. Mix until the peanuts are evenly coated in the caramel. - Spread the peanut-caramel mixture evenly over the chilled biscuit base in the pan. Return the pan to the refrigerator for another 30 minutes to an hour to allow the caramel layer to set.35m
Preview35mPreviewSpread the peanut-caramel mixture evenly over the chilled biscuit base in the pan. Return the pan to the refrigerator for another 30 minutes to an hour to allow the caramel layer to set. - Once both layers are firm, remove the block from the pan and carefully cut it into individual bars of your desired size.5m
Preview5mPreviewOnce both layers are firm, remove the block from the pan and carefully cut it into individual bars of your desired size. - Melt 300 g of your chosen chocolate for coating. You can use a double boiler or microwave in short intervals, stirring frequently, until smooth.3m
Preview3mPreviewMelt 300 g of your chosen chocolate for coating. You can use a double boiler or microwave in short intervals, stirring frequently, until smooth. - Dip each bar into the melted chocolate, ensuring it's fully coated. Lift the bar with a fork, allowing excess chocolate to drip off, then place it on parchment paper to set.10m
Preview10mPreviewDip each bar into the melted chocolate, ensuring it's fully coated. Lift the bar with a fork, allowing excess chocolate to drip off, then place it on parchment paper to set. - Chill the coated bars in the refrigerator for at least 15-20 minutes until the chocolate coating is completely set. Serve and enjoy!20m
Preview20mPreviewChill the coated bars in the refrigerator for at least 15-20 minutes until the chocolate coating is completely set. Serve and enjoy!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
