Treat yourself to the irresistible combination of sweet and salty with these homemade Salted Caramel and Peanut Butter Candy Bars. Layers of rich salted caramel and creamy peanut butter sit atop a buttery graham cracker crust, creating a delightful treat that’s perfect for satisfying your dessert cravings.
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Salted Caramel Layer:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon sea salt
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Preparation Time: Approximately 30 minutes Chilling Time: Approximately 2 hours
Graham Cracker Crust:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan.
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared baking pan to form the crust.
- Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool while you prepare the caramel layer.
Salted Caramel Layer:
- In a saucepan, heat the granulated sugar and water over medium-high heat. Let it come to a boil without stirring.
- Cook until the sugar turns a deep amber color. Remove from heat.
- Carefully add the heavy cream and butter, stirring constantly until the mixture is smooth.
- Stir in the sea salt. Let the caramel sauce cool slightly.
Peanut Butter Layer:
- In a mixing bowl, beat the creamy peanut butter, powdered sugar, softened butter, and vanilla extract until well combined and creamy.
- Once the graham cracker crust has cooled, spread the peanut butter layer evenly over the crust.
Salted Caramel Layer:
- Pour the slightly cooled salted caramel sauce over the peanut butter layer, spreading it evenly.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 20-second intervals, stirring after each interval until smooth.
- Drizzle the melted chocolate over the salted caramel layer.
- Place the baking pan in the refrigerator and chill for at least 2 hours, or until the bars are firm.
Cut and Serve:
- Once the bars are fully chilled and set, use a sharp knife to cut them into squares or bars.