Ingredients:
For the caramel:
1 cup granulated sugar
1 cup brown sugar
1 cup unsalted butter
1 cup heavy cream
1/2 cup light corn syrup (or honey)
1 tsp vanilla extract
1/2 tsp salt
For the filling & topping:
2 cups roasted salted peanuts (roughly chopped)
2 cups milk chocolate (or semi-sweet), melted
Flaky sea salt (for garnish)
Instructions:
- Prepare the pan:
Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal. Lightly grease with butter or spray. - Make the caramel:
In a heavy-bottomed saucepan, combine butter, granulated sugar, brown sugar, corn syrup, and heavy cream.
Cook over medium heat, stirring constantly until mixture reaches 240°F (soft ball stage) on a candy thermometer.
Remove from heat, stir in vanilla and salt.
- Add peanuts:
Mix the chopped peanuts into the hot caramel until evenly coated. - Set the base:
Pour mixture into the prepared pan, spread evenly, and let cool at room temperature for at least 1–2 hours until firm. - Coat with chocolate:
Once set, lift caramel slab out of the pan and cut into rectangles or squares.
Dip each piece halfway (or fully) into melted chocolate, then place on parchment paper.
- Garnish:
Sprinkle with chopped peanuts and a pinch of flaky sea salt before chocolate sets. - Let harden:
Allow bars to set completely at room temperature or refrigerate for faster results.
✨ Result: Soft, chewy caramel packed with peanuts, covered in smooth chocolate, and topped with a salty crunch!