CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RAW CARAMEL PEANUT CRUNCH BARS
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Provided by Donna Hay
Categories HarperCollins Dessert Breakfast Candy Peanut Peanut Butter Chocolate Date Rice Wheat/Gluten-Free Raw Dark Chocolate Kid-Friendly Small Plates Soy Free Tree Nut Free Healthy
Yield Makes 20
Number Of Ingredients 6
Steps:
- Line a 10cm x 20cm loaf tin with non-stick baking paper.
- Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
- Do Ahead
- Keep bars refrigerated in an airtight container for up to 2 weeks.
CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR
Provided by Kelsey Nixon
Categories dessert
Time 1h25m
Yield 27 fun-size candy bars
Number Of Ingredients 13
Steps:
- Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
- For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
- Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
- For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
- Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
- Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
- For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
PEANUT BUTTER CARAMEL BARS
Make and share this Peanut Butter Caramel Bars recipe from Food.com.
Provided by Theresa P
Categories Bar Cookie
Time 55m
Yield 36 bars
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cake mix, butter and egg and beat until no longer crumbly, about 3 minutes.
- Stir in by hand, the chopped peanut butter cups.
- Press into greased 9x13 baking pan.
- Bake at 350°F for 18 to 22 minutes.
- Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter.
- Cook over low heat until mixture comes to a boil (about 25 minutes).
- Cook and stir for 1 or 2 minutes longer.
- Remove from heat and stir in peanuts.
- Spread evenly over warm crust and bake 6 to 7 minutes longer or until almost set.
- Cool completley on wire rack.
- Spread with frosting and sprinkle with chopped peanuts.
- Refrigerate (at least an hour) until well chilled before cutting into bars.
- Store in refrigerator.
Nutrition Facts : Calories 231.5, Fat 11.8, SaturatedFat 3.7, Cholesterol 13.3, Sodium 244.8, Carbohydrate 30.2, Fiber 1.1, Sugar 15.8, Protein 3.5
CHOCOLATE COVERED CARAMEL PEANUT BARS
I came up with this recipe while craving the combination of all items in the title. Every recipe I found, I was missing some key ingredient. I gathered up what I did have, and came up with these. You will crave these! They lasted about 2 days in my house. The second the last one was eaten, I was approached and demanded to make more.
Provided by Sugar Fairy
Categories Bar Cookie
Time 30m
Yield 1 9x13, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 pan.
- Combine cake mix, egg, water and melted butter or margarine. Press evenly into the bottom of the greased pan. Bake for 12-14 minutes or until golden. Cool.
- Whip together the marshmallow cream and peanut butter. Stir in chopped peanuts. Spread over cooled cake.
- Caramel:.
- In a saucepan, melt butter. Add brown sugar, water and corn syrup and bring to a boil. Cook for several minutes until the mixture is no longer grainy. Remove from heat and stir in vanilla and condensed milk. Cool slightly.
- Pour caramel over marshmallow mixture and spread evenly.
- Melt chocolate in the microwave or double broiler, stirring frequently until melted.
- Pour melted chocolate over caramel and spread evenly.
- Allow to set 4 hours, or overnight.
Nutrition Facts : Calories 571.6, Fat 26.2, SaturatedFat 11.5, Cholesterol 45.9, Sodium 377.3, Carbohydrate 79, Fiber 1.9, Sugar 55.1, Protein 7.5
CHOCOLATE-CARAMEL-PEANUT BARS
Gooey melted caramels coat a crunchy mixture of crackers, peanuts, chopped chocolate and marshmallows in these scrumptious no-bake bar cookies.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Chop 1/2 cup nuts; reserve for later use. Combine remaining nuts with next 3 ingredients in large bowl.
- Cook butter and caramels in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Pour over cracker mixture; toss until evenly coated.
- Press cracker mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with reserved nuts. Refrigerate 30 min. or until completely cooled before cutting into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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