Famous Peanut Caramel Candy Bars

3 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 1 hr 40 min

“Just like the real ones!” - by SAUNDRA

Ingredients

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 pinch salt
3 cups confectioners' sugar
35 individually wrapped caramels, unwrapped
1 cup dry-roasted peanuts
2 cups milk chocolate chips

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Metric US

Original recipe yields 2 dozen

Directions

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.
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.
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.

Nutrition

Amount Per Serving (24 total)

Calories
252 cal
13%

Fat
10.5 g
16%

Carbs
38.9 g
13%

Based on a 2,000 calorie diet

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Reviews (3)

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THE JEN

Dec. 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 th..." See moree 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

Jan. 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. ..." See morethey were great!"

SUNSHINECUP

Dec. 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...." See more"

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