These crunchy Peanut butter Chocolate Caramel bars are to die for. They actually remind me of Butterfingers. The combination of peanut butter, caramel sauce and chocolate can never be wrong. And on top of that they are no-bake bars.
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These bars are just sweet enough. I personally don’t like when cookies or dessert are too sweet. Just sweet enough, which makes you want to take a second piece.
These bars are made of 3 layers.
- The first layer is digestive cookies, corn flakes, powder sugar, peanut butter and butter. The cornflakes are the ingredient that makes the crunchiness in these bars. I recommend you to taste the mixture and if you want it sweeter just add some more sugar, but keep in mind that you have caramel sauce as second layer.
- The second layer is caramel sauce. I prefer to use my homemade caramel sauce, but store-bought works fine. If you never made homemade Caramel sauce, you have to give it a try. It’s very easy to make with only 5 basic ingredients.
- And the final layer is chocolate with peanut butter. The peanut butter in the chocolate softens it. By adding peanut butter to the melted chocolate, the chocolate becomes softer when cold. So when you cut the bars, it doesn’t crack like hard chocolate. When I melt the chocolate, I prefer to melt it in the bain-marie*. But you can also melt it in a microwave. Just be careful not to burn it. Microwave it in 15-second intervals and stir in between.
Decorating
This is optional. It doesn’t add anything to the bars. It just makes them look nice. After I applied the third and final layer, I melted some white chocolate and made some patterns with a tooth pick. This recipe is so easy and quick to make that I had to make some decoration. Just because it’s fun!
If you liked Crunchy Peanut butter Chocolate Caramel Bars, you may also like:
Crunchy Peanut butter Chocolate Caramel Bars
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)
Chocolate topping
- 200 g Chocolate (7 oz)
- 2 tbsp Peanut butter
Instructions
- Line a 20×20 cm (9×9 inch) baking pan with parchment paper.
- Pulse the digestive and corn flakes in a food processor or blender until finely ground.
- Melt the butter in a pan. When butter is melted remove it from the heat and add peanut butter and powdered sugar. Whisk until smooth.
- Add the grinded digestive and cornflakes. Mix until combined.
- Spread evenly on prepared baking sheet.
- Add caramel sauce on top of the cake mixture. Let it chill while you make the chocolate topping.
- In a bain-marie melt chocolate and add 2 tbsp peanut butter. Spread evenly over the caramel layer. If you want to decorate with white chocolate do it now.
- Refrigerate for at least 2 hours.
- Cut into squares.
Notes
Βon appétit
