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Famous Peanut Caramel Candy Bars

Famous Peanut Caramel Candy Bars

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
SAUNDRA

SAUNDRA

Just like the real ones!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a mixer, beat corn syrup, butter, vanilla, peanut butter and salt until smooth. Beat in confectioners' sugar a little at a time until fully incorporated and mixture forms a thick dough. Press into a 9x9 inch pan. Chill in refrigerator.
  2. In a medium saucepan over low heat, melt caramels. Stir in peanuts. Pour over chilled layer and return to refrigerator until firm, 15 to 30 minutes.
  3. In a small saucepan over low heat, melt chocolate chips. Cut chilled mixture into bars and dip in melted chocolate with a fork. Let cool on waxed paper at room temperature, or for 30 minutes in the refrigerator.
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Reviews

THE JEN
66

THE JEN

12/13/2003

I love the idea of these bars, but found them difficult to make and wasn't pleased with the results. The caramel was very hard to manipulate as it was so sticky, and there should be some note as to the best way to melt them (mine started burning). It was also hard to spread the caramel over the dough, and then when it was chilled, it was very hard to cut the bars. Also, they didn't hold together well when I tried to dip them into the chocolate. I may not have let the dough chill long enough, but overall I found this recipe difficult and not really worth it.

RACHIEH
29

RACHIEH

1/5/2006

After reading the other reviews, I made the following change. For the caramel layer I melted them in the microwave with about 3 Tablespoons of milk. this made the mixture easier to spread and cut. they were great!

SUNSHINECUP
20

SUNSHINECUP

12/13/2003

The carmel was trouble to work with; too thick mixing it, then after chilling it was too hard to cut. The top layer seemed more like peanut brittle then carmel.

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