Peanut-Caramel Candy Bars
Kids will be impressed with this homemade dipped-candy bar recipe, and the tasty results. Deep, rich chocolate and creamy coconut centers are memorable sweet treats. Make the candy up to 1 week ahead of serving.
Prep Time:
45 mins
Total Time:
2 hrs 15 mins
Servings:
32 candy bars
Ingredients
-
1 14-ounce package vanilla caramels
-
3 tablespoons butter
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2 tablespoons milk
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1 cup chopped peanuts
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1-1/2 pounds dipping chocolate or confectioner's 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 confectioner's 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.
Make-Ahead Tip
Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.
Nutrition information
Calories 207, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 3 mg, Sodium 64 mg, Carbohydrate 24 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 2%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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