Peanut-Caramel Candy Bars

Kids will be impressed with this homemade dipped candy bar recipe. Deep, rich chocolate and creamy coconut forms the center of these sweet treats. Make the candy up to 1 week ahead of serving.

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3 users rated this recipe an average rating of 3.5
Makes:
32 servings
Yields:
32 candy bars
Prep:
45 mins
Chill:
1 hr
Stand:
30 mins
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Peanut-Caramel Candy Bars

Ingredients
1
14 ounce package vanilla caramels
3
tablespoons butter
2
tablespoons milk
1 1/2
pounds dipping chocolate or confectioners coating

Directions

  1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
  2. In a heavy 1-1/2-quart saucepan combine vanilla caramels, the 3 tablespoons butter, and milk. Cook over low heat, stirring occasionally, until caramels are melted. Stir in the chopped peanuts. Pour mixture into prepared pan.
  3. Chill about 1 hour or until firm. When firm, use the foil to lift candy out of the pan; cut candy into 2x1-inch rectangles.
  4. Melt the dipping chocolate or confectioners coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
  5. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 32 candy bars.

From the Test Kitchen

Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Nutrition Facts

(Peanut-Caramel Candy Bars)
    Per serving:
  • 207 kcal cal.,
  • 12 g fat
  • (8 g sat. fat,
  • 3 mg chol.,
  • 64 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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