Three layers, one tin: a tender peanut and almond base, a creamy peanut caramel layer and crisp dark chocolate. The slab is cut into small bars and doesn’t need any elaborate decoration.

The bars are sweetened with maple syrup. Especially handy: only the base is briefly baked, while the other layers set without baking.

Peanut Caramel Bars with Chocolate

Peanut and almond bars with a creamy peanut and maple syrup layer and a dark chocolate topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Ingredients Equipment Instructions

Ingredients

  

For the base

• 175 g peanut butter smooth, unsalted, unsweetened
• 36 g almonds finely ground
• 45 ml maple syrup approx. 3 tbsp

For the peanut caramel layer

• 96 g peanut butter smooth, unsalted, unsweetened
• 45 ml maple syrup approx. 3 tbsp

For the chocolate layer

• 85 g dark chocolate for melting

Equipment

• 1 loaf tin small
• 1 mixing bowl

Instructions

 

Method

1. Prepare: Preheat the oven to 175 °C (conventional, top and bottom heat). Line a small loaf tin with baking paper or grease it lightly.
2. Mix the base: In a bowl, stir the peanut butter, ground almonds and maple syrup for the base into an even dough.
3. Pre-bake the base: Put the mixture into the tin and press it down evenly. Bake for about 15 minutes until the edges are lightly golden. The middle may still be soft; the base firms up as it cools.
4. Cool: Let the base cool completely.
5. Make the caramel layer: Stir the peanut butter and maple syrup for the second layer until smooth.
6. Chill the caramel layer: Spread the mixture over the base and place in the freezer for about 20 minutes. Then leave it at room temperature for a few minutes.
7. Add the chocolate: Gently melt the dark chocolate and spread it evenly over the peanut caramel layer.
8. Let it set: Place in the fridge for about 10–15 minutes until the chocolate has set.
9. Cut: Lift out of the tin and cut into about 12 small bars. If the chocolate topping is very firm, leave it at room temperature for a short while so it cracks less when you cut it.

Tips & Variations

The peanut butter should be smooth and easy to stir. A spread that is too firm can make the caramel layer harder to spread. Store the bars somewhere cool so the layers stay firm.

Alternatively, finish the bars with a little sea salt on the chocolate layer. If you prefer them less bitter, use a milder chocolate; this changes the nutritional values.