Crunchy Peanut Butter Chocolate Caramel Bars Recipe

Introduction

These Crunchy Peanut Butter Chocolate Caramel Bars combine rich peanut butter, smooth caramel, and a crispy base for an irresistible treat. Perfect for satisfying your sweet tooth with layers of texture and flavor.

Ingredients

• 170 g Butter (¾ Cup), melted
• 190 g Peanut butter (¾ Cup)
• 150 g Digestive or graham crackers (1½ Cup)
• 45 g Cornflakes (1 Cup), crushed
• 65 g Powdered Sugar (⅔ Cup)
• 60 ml Caramel sauce (¼ Cup)
• 200 g Chocolate (7 oz)
• 2 tbsp Peanut butter

Instructions

1. Step 1: Line a 20×20 cm (9×9 inch) baking pan with parchment paper.
2. Step 2: Pulse the digestive biscuits and cornflakes in a food processor or blender until finely ground.
3. Step 3: Melt the butter in a pan. Once melted, remove from heat and whisk in the peanut butter and powdered sugar until smooth.
4. Step 4: Add the ground digestive and cornflakes mixture to the butter mixture. Stir until well combined.
5. Step 5: Spread this mixture evenly over the prepared baking pan.
6. Step 6: Pour the caramel sauce over the base layer, spreading it evenly. Chill in the refrigerator while preparing the chocolate topping.
7. Step 7: Melt the chocolate in a bain-marie. Stir in 2 tablespoons of peanut butter until smooth, then spread this mixture evenly over the caramel layer.
8. Step 8: Refrigerate the assembled bars for at least 2 hours to set.
9. Step 9: Once firm, cut into squares and serve.

Tips & Variations

• Use crunchy peanut butter for added texture in the topping.
• For a decorative touch, drizzle melted white chocolate over the top before chilling.
• Substitute caramel sauce with dulce de leche for a richer flavor.
• If you don’t have a food processor, place the biscuits and cornflakes in a sealed bag and crush with a rolling pin.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator before serving. Reheat is not recommended, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, almond or cashew butter can be used as alternatives, but they will slightly change the flavor profile.

How do I prevent the bars from becoming soggy?

Make sure to thoroughly chill the bars for at least 2 hours to allow the layers to set properly, which helps maintain a firm texture.

Crunchy Peanut Butter Chocolate Caramel Bars Recipe

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★★★★★

4.9 from 53 reviews

• Author: lilan
• Total Time: 2 hours 15 minutes
• Yield: 12–16 bars 1x

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Description

These Crunchy Peanut Butter Chocolate Caramel Bars are a decadent no-bake treat combining a buttery peanut butter base with a crispy digestive biscuit and cornflake layer, topped with luscious caramel and a rich chocolate-peanut butter glaze. Perfect for satisfying your sweet tooth with a delightful mix of textures and flavors.

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Ingredients

Scale 1x2x3x

Base

• 170 g Butter (¾ Cup), melted
• 190 g Peanut butter (¾ Cup)
• 65 g Powdered Sugar (⅔ Cup)
• 150 g Digestive or graham crackers (1½ Cup), crushed
• 45 g Cornflakes (1 Cup), crushed

Topping

• 60 ml Caramel sauce (¼ Cup)
• 200 g Chocolate (7 oz)
• 2 tbsp Peanut butter

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Instructions

1. Prepare the baking pan: Line a 20×20 cm (9×9 inch) baking pan with parchment paper to prevent sticking and for easy removal of the bars later.
2. Crush the dry ingredients: Pulse the digestive biscuits and cornflakes in a food processor or blender until they are finely ground to create the crunchy base texture.
3. Melt butter and combine wet ingredients: Melt the butter in a pan over low heat. Once melted, remove from heat and whisk in the peanut butter and powdered sugar until the mixture is smooth and well combined.
4. Mix the base: Add the crushed digestive biscuits and cornflakes to the melted butter mixture and stir until all ingredients are evenly incorporated.
5. Form the base layer: Spread the mixture evenly in the prepared baking pan, pressing down lightly to create a firm and compact base.
6. Add caramel layer: Pour and evenly spread the caramel sauce over the base layer. Place the pan in the refrigerator to chill while preparing the chocolate topping.
7. Prepare chocolate topping: In a bain-marie (double boiler), melt the chocolate and stir in 2 tablespoons of peanut butter until smooth. Spread this chocolate-peanut butter mixture evenly over the chilled caramel layer. Optionally, decorate with white chocolate if desired.
8. Chill to set: Refrigerate the assembled bars for at least 2 hours to allow them to firm up properly.
9. Serve: Remove from the pan using the parchment paper edges and cut into squares to serve.

Notes

• For best results, use natural or creamy peanut butter depending on your texture preference.
• You can substitute digestive biscuits with graham crackers for a slightly different flavor profile.
• The caramel layer can be homemade or store-bought — make sure it is pourable for easy spreading.
• If you don’t have a food processor, crush the biscuits and cornflakes by placing them in a sealed plastic bag and crushing them with a rolling pin.
• Store the bars in an airtight container in the refrigerator for up to one week.
• Let the bars sit at room temperature for a few minutes before serving if they are too firm from refrigeration.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Peanut butter bars, no-bake dessert, caramel bars, chocolate peanut butter, crunchy bars