Friday 8 September 2017

Chewy Peanut & Caramel Bars

With some leftover condensed milk from some key lime pies earlier in the week, there is no better way to use the rest up than in these chewy peanut and caramel bars.

With a crunch from the thin chocolate, an incredible chew from the caramel and a wonderful roasted peanut flavour combined into the sweetness, these bars will leave you pondering if "just one" really is enough.

If like me you fancy saving yourself some time, there is no need to fully coat these bars individually. They will still be delicious no matter what. Just with sticky fingers! If you do feel inclined to coat in chocolate after cutting for a more refined looking bar, add at least an extra 50g of chocolate to your shopping list.

I enjoyed these at fridge temperature, the caramel has a wonderful chew to it this way. However, place a couple in the freezer, leave them for a good 2-3 hours until completely frozen. Then have a go at them. So much chewier and quite reminiscent of the American candy bar, Charleston Chew.



60g butter
200g condensed milk
1 tbsp clear honey
80g soft brown sugar
50g peanuts, toasted and roughly chopped
2 tbsp smooth peanut butter
120g milk chocolate

  • In a medium sized pan, bring the butter, the condensed milk, the honey and the brown sugar to the boil. 
  • Cook gently until a deep caramel colour. Takes between 2-5 minutes.
  • In a separate mixing bowl combine the chopped toasted peanuts and the peanut butter. 
  • Pour over the caramel mix and stir well until fully combined.
  • Pour into a lined tin or container, roughly 10x18 cm. 
  • Leave to cool on the side before chilling in the fridge to set. Roughly 1-2 hours. 
  • Melt the chocolate over a bain marie for coating. 
  • Remove the set peanut caramel from the mould. Either cut into pieces or leave whole, it's your choice. 
  • If whole, pour half the chocolate on top and spread over until the top is fully covered. Place in the freezer for 5-10 minutes to quickly set the chocolate. Turn over and repeat with remaining chocolate on the other side. Quickly set in the freezer once again. Once set cut into desired pieces.
  • If you've portioned, simply dip in the chocolate to get a full even coating. Bare in mind you will need extra chocolate if doing it this way. 


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