Chewy Peanut Caramel Bars Recipes

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PEANUTTY CARAMEL BARS



Peanutty Caramel Bars image

Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. -Charlene Bennett Clearville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield about 3 dozen.

Number Of Ingredients 7

1 package (14 ounces) caramels
1/4 cup water
3/4 cup peanut butter, divided
4 cups Cheerios
1 cup salted peanuts
1 cup semisweet chocolate chips or 1 cup milk chocolate chips
1/2 cup butter, softened

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Steps:

  • In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.

Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CHEWY CARAMEL BARS



Chewy Caramel Bars image

Another recipe I got from The Taste of Homes Simple and Delicious magazine that I wanna make with the kids.

Provided by bamamom3

Categories     Bar Cookie

Time 50m

Yield 24 bars

Number Of Ingredients 5

1 (18 1/4 ounce) package yellow cake mix
1 (5 ounce) can evaporated milk
1/2 cup nuts, chopped
1/4 cup butter, melted
36 Rolo chocolates, halved

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Steps:

  • In a large bowl, combine the cake mix, milk, nuts and butter. Spread half into a greased 13 x 9 inche baking pan. Bake at 350 degrees for 13-15 minutes or until set.
  • Place candies, cut side down, over crust, top with remaining cake mixture.
  • Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR



Crunchy Peanut Caramel Nougat Candy Bar image

Make and share this Crunchy Peanut Caramel Nougat Candy Bar recipe from Food.com.

Provided by Food.com

Categories     Candy

Time 1h25m

Yield 27 fun-size candy bars

Number Of Ingredients 13

nonstick cooking spray, for greasing
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
1 (7 1/2 ounce) jar marshmallow cream
1 cup granulated sugar
1/4 cup heavy cream or 1/4 cup whole milk
1/4 cup unsalted butter
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1/4 cup unsalted butter, cut into pieces
1 1/2 cups coarsely chopped dry roasted salted peanuts
2 lbs good-quality milk chocolate, coarsely chopped with a serrated knife

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Steps:

  • Special equipment:.
  • Heatproof spatula, candy thermometer.
  • Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
  • For the nougat:.
  • Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
  • Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
  • For the caramel filling:.
  • Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
  • Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
  • Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
  • For the chocolate:.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
  • Cook's Note:.
  • Use a smaller baking dish for thicker candy bars.

Nutrition Facts : Calories 421.9, Fat 23.9, SaturatedFat 11.1, Cholesterol 28.3, Sodium 157.1, Carbohydrate 48.2, Fiber 2.3, Sugar 37.1, Protein 6.4

CHEWY CARAMEL POPCORN AND PRETZEL BARS



Chewy Caramel Popcorn and Pretzel Bars image

This salty-sweet treat is one that both kids and adults alike will love. Plain popcorn and coarsely chopped salted pretzels are mixed together with a rich caramel and marshmallow sauce. It's an ooey-gooey, absoultely irresistible bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 7

Nonstick cooking spray
12 cups plain popped popcorn (from 1/2 cup kernels or 2 microwave packages)
4 cups coarsely chopped small salted pretzels (7.5 ounces)
2 cups sugar
Coarse salt
2/3 cup heavy cream
2 cups miniature marshmallows

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Steps:

  • Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
  • Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.

Nutrition Facts : Calories 297 g, Fat 5 g, Fiber 1 g, Protein 3 g

CHEWY CARAMEL BARS



Chewy Caramel Bars image

From Harbor Beach, Michigan, Debra Davidson-Cregeur shares one of her favorite recipes. She writes, "There are always requests for this recipe wherever it goes!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 5

1 package yellow cake mix (regular size)
1 can (5 ounces) evaporated milk
1/4 cup butter, melted
1/2 cup chopped nuts
36 Rolo candies, halved

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Steps:

  • Preheat oven to 350°. In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13x9-in. baking pan coated with cooking spray. Bake 10-12 minutes or until set. , Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 173 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CHEWY PEANUT-CARAMEL BARS



CHEWY PEANUT-CARAMEL BARS image

Categories     Cookies     Dessert     Bake     Kid-Friendly

Number Of Ingredients 16

For Crust:
1 1/4 C. flour
2 1/2 Tbsp. sugar
1/4 tsp. salt
6 Tbsp. butter (cold, cut into chunks)
5 Tbsp. heavy cream
1 tsp. vanilla extract
For Topping:
1 1/4 C. tightly packed LIGHT brown sugar
1/2 C. LIGHT corn syrup
1/2 C. heavy cream
3 Tbsp. butter (chunked)
1/8 tsp. salt
3 C. chopped, unsalted peanuts
1 1/2 tsp. vanilla extract
1 1/2 C. (9 oz.) semisweet chocolate morsels

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Steps:

  • Place rack in middle of oven. Preheat 375. 9X13" pan, line w/ foil & spray. In food processor: flour, sugar, salt. Add butter & pulse until become coarse crumbs. Add cream & vanilla & pulse just until it holds together. DO NOT OVERPROCESS! Press dough firmly & evenly across bottom of pan & prick w/ fork. Bake 20-25 min. until tinged w/ brown. Transfer & cool. In saucepan, med-high, add brown sugar, corn syrup, cream, butter & salt. Bring to boil, stir frequently. Add 2 1/2 C. peanuts. Cook, stir frequently, 2 1/2 min., adjust head so boils briskly. Immediately, remove from heat & add vanilla. Pour hot topping over crust, cover evenly, smooth with greased knife. Cool for 20 min. Sprinkle chocolate, let stand until partially melted. Spread melted chocolate over topping. Sprinkle remaining peantus on top. Let cool completely.

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