Peanut-Caramel Bars With Chocolate
Prep Time
30 minutes
Porties
Serveert 18
Niveau
Easy
Craving something sweet, crunchy, and downright delicious? These peanut-caramel chocolate bars have it all! With a simple no-bake process, you’ll layer a crumbly biscuit base, gooey peanut-caramel filling, and a rich chocolate coating.
The mix of textures—crunchy, gooey, and smooth—is a total win, and the sweet, nutty, and slightly salty flavors make these bars completely addictive. Perfect for sharing (or not)!
Ingrediënten
Use tea biscuits that are not too sweet to balance the caramel and chocolate. Maria biscuits work well.
If the caramel is too stiff, warm it briefly in the microwave or over a double boiler to make it easier to mix with the peanuts.
Add a pinch of sea salt or a bit of vanilla extract to the caramel for extra flavor.
Ensure the bars are chilled before dipping them in chocolate. This helps the chocolate set faster.
Use a fork to dip the bars into the chocolate, letting excess chocolate drip off before placing them on the rack/tray.
Use a sharp knife dipped in warm water (and dried) for clean cuts.
Store the bars in an airtight container in the fridge. They will keep for up to a week (if they last that long!).
You can easily make your own caramel at home.
Craving something sweet, crunchy, and downright delicious? These peanut-caramel chocolate bars have it all! With a simple no-bake process, you’ll layer a crumbly biscuit base, gooey peanut-caramel filling, and a rich chocolate coating.
The mix of textures—crunchy, gooey, and smooth—is a total win, and the sweet, nutty, and slightly salty flavors make these bars completely addictive. Perfect for sharing (or not)!
Stappenplan
1 Heat 60 ml of heavy cream until just below boiling point. Add 200 g of milk chocolate (broken into pieces), let sit for 1 minute, and stir until smooth and creamy. Allow the ganache to cool completely. |
2 Crush the tea biscuits into small pieces and place them in a large bowl. Add the cooled chocolate ganache and mix until combined. |
3 Line a tray with parchment paper. Spread the cookie mixture evenly across the tray and press it down firmly. Use cling film to smooth and level the surface. Set aside. |
4 Roughly chop the peanuts in a food processor (not too fine). |
5 Place the chopped peanuts in a bowl and mix with the caramel until combined. |
6 Spread the peanut-caramel mixture over the cookie base. Cover and refrigerate until set. |
7 Once the peanut-cookie mixture is firm enough, cut it into equal-sized bars. This recipe yields approximately 18 bars. |
8 Melt the chocolate using a double boiler: |
9 Dip each peanut-caramel bar into the melted chocolate, ensuring it is fully coated. |
10 Place the bars on a wire rack or a baking tray lined with parchment paper. Allow the chocolate to harden. For a decorative touch, you can drizzle additional chocolate lines over the bars. |
