Peanut butter wasn't invented until 1895, but these bars use the exact same temperature technique as Victorian candy makers.
Caramel Peanut Bars
Indulge in these irresistible Caramel Peanut Bars, a delightful no-bake treat that comes together with just five simple ingredients. Combining crunchy peanuts, creamy almond butter, and a luscious caramel drizzle, these bars are not only dairy-free but also packed with flavor. Perfect for satisfying your sweet tooth, they’re a quick and easy snack that everyone will love!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(9)
- 1 tbsp (10 g) melted coconut oil (optional, helps texture) (0.35 oz)optional
- 25 g coconut oil (0.88 oz)
- 5 g coconut oil (0.18 oz)
- 90 g vegan dark chocolate (3.18 oz)
- 100 g oat / almond flour (0.8 cup)
- 50 g maple syrup (1.76 oz)
- 25 g maple syrup (0.88 oz)
- 90 g peanut butter (6.3 tbsp)
- 110 g peanut butter (7.7 tbsp)
📦Other(1)
- 70 g roasted peanuts, roughly chopped (2.47 oz)
👨🍳 Instructions
- 1
In a bowl, mix oat flour, peanut butter, maple syrup, coconut oil (if using), and a pinch of salt until it forms a soft dough.
- 2
Press evenly into a parchment-lined 20×20 cm pan.
- 3
Chill for 15–20 minutes.
- 4
Gently melt peanut butter, coconut oil, and maple syrup together over low heat or in short microwave bursts until smooth.
- 5
Pour over the base and spread evenly.
- 6
Chill again for 10–15 minutes.
- 7
Melt the chocolate with coconut oil.
- 8
Stir in chopped roasted peanuts.
- 9
Spread over the peanut butter layer evenly.
- 10
Refrigerate 1 hour or until firm.
- 11
Slice into bars or squares and store chilled.
💡 Pro Tips
- ✓Chill your mixing bowl and utensils for 10 minutes before pressing the oat flour base because cold tools prevent the coconut oil from melting and creating a greasy, difficult-to-press mixture.technique10 minutes chilling
- ✓Heat your peanut butter mixture to exactly 110-120°F when melting because this temperature ensures smooth flow without breaking the emulsion or causing oil separation.timing110-120°F
- ✓Use a 1:8 ratio of coconut oil to chocolate when melting because this creates the perfect glossy finish while preventing bloom formation during cooling.ingredient1:8 ratio
- ✓Line your pan with parchment extending 2 inches over the edges because the overhang creates handles for clean removal and prevents the sticky caramel layer from adhering to pan sides.equipment2 inch overhang
- ✓Refrigerate each layer for exactly 15-20 minutes because shorter times won't set properly while longer times create temperature shock that causes cracking when adding the next warm layer.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Peanut butter wasn't invented until 1895, but these bars use the exact same temperature technique as Victorian candy makers.
Caramel Peanut Bars
Indulge in these irresistible Caramel Peanut Bars, a delightful no-bake treat that comes together with just five simple ingredients. Combining crunchy peanuts, creamy almond butter, and a luscious caramel drizzle, these bars are not only dairy-free but also packed with flavor. Perfect for satisfying your sweet tooth, they’re a quick and easy snack that everyone will love!
📝 Ingredients
Serves 4🫙Pantry Staples(9)
- 1 tbsp (10 g) melted coconut oil (optional, helps texture) (0.35 oz)optional
- 25 g coconut oil (0.88 oz)
- 5 g coconut oil (0.18 oz)
- 90 g vegan dark chocolate (3.18 oz)
- 100 g oat / almond flour (0.8 cup)
- 50 g maple syrup (1.76 oz)
- 25 g maple syrup (0.88 oz)
- 90 g peanut butter (6.3 tbsp)
- 110 g peanut butter (7.7 tbsp)
📦Other(1)
- 70 g roasted peanuts, roughly chopped (2.47 oz)
👨🍳 Instructions
- 1
In a bowl, mix oat flour, peanut butter, maple syrup, coconut oil (if using), and a pinch of salt until it forms a soft dough.
- 2
Press evenly into a parchment-lined 20×20 cm pan.
- 3
Chill for 15–20 minutes.
- 4
Gently melt peanut butter, coconut oil, and maple syrup together over low heat or in short microwave bursts until smooth.
- 5
Pour over the base and spread evenly.
- 6
Chill again for 10–15 minutes.
- 7
Melt the chocolate with coconut oil.
- 8
Stir in chopped roasted peanuts.
- 9
Spread over the peanut butter layer evenly.
- 10
Refrigerate 1 hour or until firm.
- 11
Slice into bars or squares and store chilled.
💡 Pro Tips
- ✓Chill your mixing bowl and utensils for 10 minutes before pressing the oat flour base because cold tools prevent the coconut oil from melting and creating a greasy, difficult-to-press mixture.technique10 minutes chilling
- ✓Heat your peanut butter mixture to exactly 110-120°F when melting because this temperature ensures smooth flow without breaking the emulsion or causing oil separation.timing110-120°F
- ✓Use a 1:8 ratio of coconut oil to chocolate when melting because this creates the perfect glossy finish while preventing bloom formation during cooling.ingredient1:8 ratio
- ✓Line your pan with parchment extending 2 inches over the edges because the overhang creates handles for clean removal and prevents the sticky caramel layer from adhering to pan sides.equipment2 inch overhang
- ✓Refrigerate each layer for exactly 15-20 minutes because shorter times won't set properly while longer times create temperature shock that causes cracking when adding the next warm layer.timing15-20 minutes