Go Back

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
Cook Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
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.