Yield: 24 bars
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 2 hours

Ingredients

Nut Filling

• 2 cups (280 g) roasted salted peanuts
• 1 cup (120 g) roasted almonds, chopped
• ½ cup (60 g) pecans, chopped (optional)
• ½ cup (75 g) crispy rice cereal (optional for crunch)

Caramel

• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) light corn syrup
• ½ cup (120 ml) heavy cream, warmed
• ¼ cup (60 g) unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt

Shortcut Option

• 14 oz (400 g) soft caramel candies
• 3 tablespoons heavy cream

Chocolate Coating

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

Garnish

• Chopped peanuts
• Flaky sea salt (optional)

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Equipment

• 8×8-inch or 9×9-inch pan
• Parchment paper
• Medium saucepan
• Candy thermometer (recommended)
• Microwave-safe bowl

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Step 1: Prepare the Pan

Line the pan with parchment paper, leaving extra paper hanging over the sides.

Lightly grease with cooking spray.

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Step 2: Make the Caramel

In a saucepan combine:

• Sugar
• Corn syrup

Cook over medium heat until the sugar dissolves.

Add:

• Butter
• Warm heavy cream

Cook while stirring until the caramel reaches 245°F (118°C).

Remove from heat.

Stir in:

• Vanilla
• Salt

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Step 3: Add the Nuts

Immediately stir in:

• Peanuts
• Almonds
• Pecans
• Crispy rice cereal (optional)

Mix until everything is coated.

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Step 4: Press Into Pan

Spread mixture into prepared pan.

Press firmly with a spatula.

Let cool for about 30 minutes.

Refrigerate for 1 hour.

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Step 5: Cut Bars

Lift from pan.

Cut into:

• 24 small bars
  or
• 16 large bars.

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Step 6: Melt Chocolate

Microwave chocolate and coconut oil in 30-second intervals.

Stir after each until smooth.

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Step 7: Coat Bars

Using two forks:

Dip each bar into melted chocolate.

Let excess chocolate drip off.

Place on parchment.

Sprinkle with:

• Chopped peanuts
• Flaky sea salt

before chocolate sets.

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Step 8: Chill

Refrigerate 20–30 minutes until firm.

Store in an airtight container.

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Nut Information

Peanuts

• Flavor: Salty, crunchy
• Protein: About 7 g per 1 oz (28 g)
• Good source of healthy fats
• Gives the classic candy-bar taste

Almonds

• Mild, buttery flavor
• High in vitamin E
• Adds crunch
• About 6 g protein per ounce

Pecans

• Rich, buttery taste
• Softer texture
• High in healthy fats
• Optional but delicious

Other Nuts You Can Use

• Cashews
• Walnuts
• Macadamia nuts
• Hazelnuts
• Pistachios
• Brazil nuts

Use any combination totaling 3½–4 cups of nuts.

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Best Chocolate

• Milk chocolate (closest to the photo)
• Semi-sweet chocolate
• Dark chocolate
• White chocolate (for a different version)

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Storage

Room Temperature

• 5–7 days

Refrigerator

• Up to 3 weeks

Freezer

• Up to 3 months

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Nutrition (Approximate, per small bar)

• Calories: 240
• Fat: 16 g
• Carbohydrates: 20 g
• Sugar: 15 g
• Protein: 6 g
• Fiber: 2 g

Values vary depending on the nuts and chocolate used.

Questions & Answers

Q: Can I use only peanuts?
Yes. Use 3½–4 cups of roasted peanuts for a classic peanut bar.

Q: Can I use unsalted nuts?
Yes. Add ½ teaspoon salt to the caramel or sprinkle flaky sea salt on top.

Q: Can I skip the corn syrup?
Yes. Substitute with light golden syrup, glucose syrup, or honey. The texture may be slightly different.

Q: Why did my caramel turn hard?
It likely cooked above 245–250°F (118–121°C). Use a candy thermometer for best results.

Q: Why is my chocolate dull?
The chocolate may have overheated or not been tempered. Adding a little coconut oil improves shine, though tempered chocolate gives the glossiest finish.

Q: Can I make these without a candy thermometer?
Yes. Cook until the caramel is deep golden and reaches the “firm ball” stage (a small amount dropped into cold water forms a firm but pliable ball).

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

Q: Can I use sugar-free chocolate?
Yes. Sugar-free chocolate works well, though the flavor and texture will differ slightly.

Q: Can I add dried fruit?
Yes. Chopped cranberries, raisins, or cherries can be mixed into the nut filling.

Q: Can I double the recipe?