Name: Peanut-Caramel Bars With Chocolate
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/4 tsp salt; 1/2 tsp vanilla extract; 1 can (14 oz) sweetened condensed milk; 1/2 cup brown sugar; 1/4 cup unsalted butter; 2 tbsp light corn syrup or honey; 1/4 tsp salt; 3/4 cup roasted salted peanuts; 1 cup semi-sweet or dark chocolate chips; 1 tbsp coconut oil or butter (optional)

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These Peanut-Caramel Bars with Chocolate are rich, chewy, and completely addictive. With layers of sweet caramel, crunchy peanuts, and smooth chocolate on top of a buttery shortbread base, they hit every texture and flavor note I crave in a dessert. They remind me of a homemade candy bar—but even better.

Why You’ll Love This Recipe

I love this recipe because it combines sweet, salty, crunchy, and gooey all in one bite. The shortbread crust gives structure, the caramel peanut layer adds chew and crunch, and the chocolate topping brings it all together. They’re easy to make ahead, slice beautifully, and are always a crowd favorite at parties, bake sales, or just as an indulgent treat at home. Peanut-Caramel Bars With Chocolate

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shortbread base:

All-purpose flour
Unsalted butter, softened
Granulated sugar
Salt
Vanilla extract

For the caramel layer:

Sweetened condensed milk
Brown sugar
Butter
Light corn syrup or honey
Salt
Roasted salted peanuts

For the chocolate topping:

Semi-sweet or dark chocolate chips
Coconut oil or butter (optional, for easier slicing and shine)

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
To make the shortbread, I cream together the butter and sugar until light, then mix in flour, salt, and vanilla until crumbly. I press the mixture evenly into the pan and bake for 18–20 minutes, or until lightly golden.
While the crust cools, I make the caramel: in a saucepan, I combine sweetened condensed milk, brown sugar, butter, and corn syrup. I bring it to a simmer over medium heat, stirring constantly, until thick and golden (about 8–10 minutes).
I stir in the peanuts, then pour the hot caramel over the cooled crust and spread it evenly. I let it set for about 10–15 minutes.
For the chocolate topping, I melt chocolate chips with a bit of coconut oil until smooth, then pour it over the caramel layer and smooth it out with a spatula.
I chill the bars in the fridge for about an hour, then slice into squares or bars with a sharp knife.

Servings and timing

This recipe makes about 16 bars. It takes around 20 minutes to prep, 20 minutes to bake, and at least 1 hour to cool and set. Total time: approximately 1 hour and 40 minutes.

Variations

I sometimes use chopped almonds or cashews instead of peanuts.
For a salted caramel twist, I sprinkle flaky sea salt over the chocolate before it sets.
I swirl in peanut butter with the caramel for extra richness.
A layer of crushed pretzels under the caramel adds crunch and saltiness.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months—just layer parchment paper between them. I let them come to room temperature for a few minutes before serving so the caramel softens slightly. Peanut-Caramel Bars With Chocolate

FAQs

Can I use store-bought caramel?

Yes, I sometimes use thick store-bought caramel in a pinch, but the homemade version has better texture and depth. If using store-bought, warm it slightly and stir in peanuts before layering.

How do I keep the chocolate layer from cracking when slicing?

I let the bars sit at room temperature for 10–15 minutes before cutting and use a sharp knife dipped in hot water for clean slices.

Can I make these bars dairy-free?

Yes, I substitute the butter with vegan butter, the sweetened condensed milk with a dairy-free version, and use dairy-free chocolate chips.

Are these bars very sweet?

They’re rich and sweet like a candy bar. I sometimes use dark chocolate and unsalted peanuts to help balance the sweetness.

What’s the best pan size for this recipe?

I use an 8×8-inch pan for thick, layered bars. A 9×9-inch pan also works—they’ll just be slightly thinner.

Conclusion

These Peanut-Caramel Bars with Chocolate are everything I want in a sweet treat—chewy, crunchy, sweet, and salty all at once. They’re easy to make, incredibly satisfying, and always disappear fast. Whether I’m making them for a celebration or a cozy night in, they never fail to impress.