Homemade Chocolate Caramel Peanut Bars

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Vanilla: Extract Medium

A soft salted caramel studded with roasted peanuts, cut into bars and coated in milk chocolate. It is our home version of a classic candy counter bar. Makes 12 bars in about 3 hr 20 min.

Prep 30 min

Cook 20 min

Cooling 2 hr 30 min

Total 3 hr 20 min

Yield 12 bars

Diet Gluten free

Ingredients

Adjust yield

bars

1 cup (200 g)granulated sugar
¼ cup (60 ml)light corn syrup
½ cup (120 ml)heavy cream
3 tbsp (40 g)unsalted butter
½ tsp (3 g)salt
1 tsp (5 ml)vanilla extract
1 cup (120 g)roasted salted peanuts
10 ½ oz (300 g)milk chocolate, chopped
1 ½ tbsp (10 g)coconut oil

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Instructions

Line an 8-inch (20 cm) square pan with parchment.
Cook the sugar, corn syrup and 60 ml water in a heavy pan over medium heat without stirring until it turns light amber, about 340 F (170 C). Take care: hot sugar causes severe burns.
Off the heat, carefully stir in the warm cream, butter and salt (it will bubble hard). Return to heat and cook to 245 F (118 C), the firm-ball stage. Stir in vanilla.
Stir in the peanuts, pour into the pan and cool 1 hour, then chill 30 minutes.
Lift out and cut into 12 bars.
Melt the chocolate with the oil to 115 F (46 C), cool to about 88 F (31 C) and dip each bar with a fork. Set on parchment and chill 20 minutes.

Tips

Use a thermometer; caramel firmness depends on temperature.
Warm the cream first so it does not seize.
Cut with an oiled knife.
Molten sugar can reach over 300 F (150 C); keep children away, and cook caramel to 245 F (118 C) with a thermometer.

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Recipe FAQ

How long does it take to make homemade chocolate caramel peanut bars?

Plan on 30 minutes of prep and 20 minutes of cooking, plus 2 hours 30 minutes to chill. The recipe makes 12 bars.

How should I store homemade chocolate caramel peanut bars?

Wrap each bar and store at cool room temperature up to 2 weeks.

Can I make homemade chocolate caramel peanut bars ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with cold milk.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

217 Calories / serving

12.0g Fat

26.6g Carbs

2.9g Protein

22.1g Sugar

Whole recipe (12 servings): ~2604 cal · 144g fat · 319g carbs · 35g protein · 265g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.