I’m excited to share Peanut‑Caramel Bars with Chocolate—layers of buttery crust, gooey caramel, crunchy peanuts, and rich chocolate topping. They’re indulgent, satisfying, and perfect for peanut-butter lovers craving a sweet, salty, and chocolatey treat.

Why You’ll Love This Recipe

I love how these bars balance textures and flavors: a sturdy base, chewy caramel, salty peanuts, and decadent chocolate come together in every bite. They’re easy to slice, shareable, and always a crowd-pleaser. Plus, I enjoy making them ahead—they hold up beautifully and taste even better as the layers meld.

ingredients

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

All-purpose flour
Unsalted butter, melted
Brown sugar
Salt
Sweetened condensed milk
Caramel sauce or caramel candies
Roasted peanuts (salted or unsalted, based on preference)
Semi‑sweet or milk chocolate, chopped or chips

directions

I preheat the oven and line a square baking pan with parchment paper, leaving overhang for easy removal.
I stir together flour, melted butter, brown sugar, and a pinch of salt to form a crumbly base, then press it firmly into the bottom of the pan.
I bake the crust briefly until set and golden—about 10 minutes—then let it cool slightly.
I pour sweetened condensed milk over the crust, then evenly spread caramel sauce or soft caramel candies until the layer is smooth and gooey.
I sprinkle roasted peanuts over the caramel, gently pressing them in so they stick.
I melt the chocolate and drizzle or spread it over the peanut layer until fully covered.
I cool the bars at room temperature, then refrigerate for at least 2 hours (or until the chocolate and caramel are set).
I lift the bars from the pan using the parchment, slice into bars or squares, and enjoy.

Servings and timing

Servings: Makes about 12 bars
Timing:
- Prep & crust bake: 15 minutes
- Assembly & chill prep: 10 minutes
- Chill time: minimum 2 hours
- Total: roughly 2 ½ hours (including chilling)

Variations

I swap roasted peanuts for pecans, almonds, or cashews if I want a different crunch.
I use dark chocolate or white chocolate topping for variation.
I swirl in peanut butter drizzle over the melted chocolate for layered peanut flavor.
I add a sprinkle of sea salt on top once the chocolate sets for extra balance and crunch.

storage/reheating

I store Peanut‑Caramel Bars in an airtight container in the fridge for up to 5 days.
I avoid freezing—they can separate slightly; instead, I chill them well and serve cold.
I let them sit at room temperature for a few minutes before eating for optimal texture.

FAQs

Can I use crunchy peanut butter instead of whole nuts?

Yes—I spread a thin layer of peanut butter over the caramel before adding chocolate for extra peanut flavor without nuts.

Are these bars gluten‑free?

Not by default, but I can make them gluten‑free by using a 1:1 gluten‑free flour blend in the crust.

Can I make them ahead for a party?

Absolutely—I prepare and chill them a day ahead. They hold up well and taste even better as the layers settle.

Can I substitute dulce de leche for caramel?

Definitely—dulce de leche is a delicious swap and creates a softer caramel texture.

How do I get clean slices?

I use a hot, sharp knife—wiping it between cuts—to achieve neat bars without dragging the layers.

Conclusion

I find Peanut‑Caramel Bars With Chocolate to be a spectacularly satisfying dessert—rich, layered, and totally addictive. They’re ideal for celebrations, potlucks, or a cozy treat at home. With just a few simple steps, I create a bar that looks impressive and tastes heavenly—sweet, salty, chewy, and chocolatey in every bite.