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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut-Caramel Candy Bars

Makes: 32 servings Yield: 32 candy bars
Prep 45 mins Chill 1 hr Stand 30 mins
Peanut-Caramel Candy Bars
Ingredients
  • 1 14  ounce package  vanilla caramels
  • 3  tablespoons  butter
  • 2  tablespoons  milk
  • 1  cup  chopped peanuts
  • 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)
  • Servings Per Recipe 32,
  • cal. (kcal) 207,
  • Fat, total (g) 12,
  • chol. (mg) 3,
  • sat. fat (g) 8,
  • carb. (g) 24,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • sodium (mg) 64,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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