Yield: 20-24 bars

Prep Time: 30 minutes

Chill Time: 2-3 hours

Difficulty: Easy

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Ingredients

For the Nut Filling

• 2 cups roasted salted peanuts
• 1 cup roasted almonds, roughly chopped
• ½ cup roasted cashews, chopped (optional)
• 1 cup crispy rice cereal (optional, for crunch)

Caramel

• 1 (14 oz/396 g) bag soft caramel candies
• 3 tablespoons heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Chocolate Coating

• 16 oz (450 g) milk chocolate
• 2 tablespoons coconut oil or vegetable shortening

Optional Topping

• Chopped peanuts
• Flaky sea salt

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Equipment

• 8×8-inch baking pan
• Parchment paper
• Microwave-safe bowl
• Mixing bowls
• Spatula
• Fork or dipping tools

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Instructions

Step 1 – Prepare the Pan

Line an 8×8-inch pan with parchment paper.

Leave extra paper hanging over the edges for easy lifting.

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Step 2 – Make the Caramel

Combine:

• caramel candies
• butter
• heavy cream

Microwave in 30-second intervals.

Stir until smooth.

Mix in:

• vanilla
• sea salt

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Step 3 – Mix the Filling

In a large bowl combine:

• peanuts
• almonds
• cashews
• crispy rice cereal

Pour warm caramel over the mixture.

Stir until every nut is coated.

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Step 4 – Press Into Pan

Spread mixture evenly.

Press firmly using a spatula.

Refrigerate for 1 hour.

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Step 5 – Cut Bars

Lift from the pan.

Cut into 20-24 rectangles.

Freeze 15-20 minutes.

Cold bars are much easier to dip.

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Step 6 – Melt Chocolate

Microwave chocolate with coconut oil.

Heat 30 seconds at a time.

Stir after each heating.

Continue until silky smooth.

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Step 7 – Dip

Dip each bar completely.

Let excess chocolate drip off.

Place on parchment paper.

Sprinkle immediately with:

• chopped peanuts
• flaky sea salt

before chocolate hardens.

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Step 8 – Set

Refrigerate 20-30 minutes.

Serve.

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Nut Information

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Nut Substitutions

Use any combination of:

• Peanuts
• Almonds
• Cashews
• Pecans
• Walnuts
• Pistachios
• Macadamias
• Hazelnuts

A total of about 3½ cups of chopped nuts works well.

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Storage

Room Temperature

• 5-7 days in an airtight container.

Refrigerator

• Up to 2 weeks.

Freezer

• Up to 3 months.

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Tips for Success

• Use roasted nuts for the best flavor.
• Chill the bars before dipping to help the chocolate set smoothly.
• Add flaky sea salt for a sweet-and-salty finish.
• Temper the chocolate if you want a glossy finish and a firm snap.

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Nutrition (Approximate, per bar)

• Calories: 240
• Protein: 5 g
• Fat: 16 g
• Carbohydrates: 22 g
• Sugar: 17 g
• Fiber: 2 g

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Frequently Asked Questions (Q&A)

Q: Can I use dark chocolate?
A: Yes. Dark chocolate (60–70% cacao) works well and makes the bars less sweet.

Q: Can I use only peanuts?
A: Absolutely. Use 3½ cups of roasted peanuts for a classic peanut caramel bar.

Q: Can I make them without caramel candies?
A: Yes. Homemade caramel made with sugar, butter, cream, and corn syrup works well if cooked to a soft-ball stage (about 235–240°F / 113–116°C).

Q: Why did my caramel become hard?
A: It may have been overheated or cooked to too high a temperature. Heat only until smooth if using caramel candies.

Q: Why won’t the chocolate stick?
A: Make sure the bars are cold and dry before dipping. If they’re wet from condensation, the chocolate may not adhere properly.

Q: Can I make these gluten-free?
A: Yes. Omit the crispy rice cereal or use a certified gluten-free version.

Q: Can I make them dairy-free?
A: Yes. Use dairy-free caramel, dairy-free chocolate, and plant-based butter and cream substitutes.

Q: Can I add other mix-ins?
A: Yes. Mini marshmallows, toffee bits, dried cranberries, shredded coconut, or chopped pretzels all make tasty additions.

These bars are perfect for h