Chocolate Peanut Butter Caramel Bars

Perfect for the holidays, these bars will have you thinking twice about leaving out cookies for Santa. With caramel, peanuts and chocolate all mixed into one, this recipe is sure to be a crowd pleaser.

  • Prep time: 20 minutes
  • Baking time: 15 minutes
  • Refrigeration time: 2 hours
  • Makes: 24 bars



½ cup (125 mL) unsalted butter, at room temperature
¼ cup (60 mL) peanut butter
½ cup (125 mL) granulated sugar
1¾ cups (425 mL) all-purpose flour
½ tsp (2 mL) salt
¼ cup (60 mL) peanuts, preferably honey roasted, very finely chopped


½ cup (125 mL) butter
½ cup (125 mL) granulated sugar
1¼ cups (300 mL) sweetened condensed milk (1 can)
2 tbsp (30 mL) peanut butter


¾ cup (175 mL) each chocolate chips, peanut butter chips and salted peanuts



Preheat oven to 350°F (180°C). Lightly grease a 9x13-inch (3-L) baking pan, then line with parchment paper. Using an electric mixer, in a medium bowl, beat butter with peanut butter until smooth and creamy. Scrape down sides. Beat in sugar until well combined. Beat in flour and salt. Scrape down sides, then stir in peanuts. Press into prepared pan. Bake 15 minutes, until golden in colour and edges are brown.


After baking base for 10 minutes, start making the filling. In a medium saucepan, over medium heat, melt butter with sugar. Add sweetened condensed milk and stir to combine. Stirring frequently, bring to a boil, then reduce heat to a gentle simmer. Stir constantly until thick and caramel-coloured, 10 to 18 minutes depending on pan size (don’t worry if you see flecks of brown). Stir in peanut butter. Immediately drizzle over baked base and spread to an even layer.

Sprinkle chocolate chips, peanut butter chips and peanuts over filling. Refrigerate about 2 hours, until set.


Per serving (1 bar): 320 calories, 18 g fat (9 g saturated fat, 0.4 g trans fat), 25 mg cholesterol, 6 g protein, 34 g carbohydrate, 2 g fibre, 25 g sugar, 150 mg sodium