Chocolate Covered Caramel Peanut Bars Recipe

Name: Chocolate Covered Caramel Peanut Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Yellow Cake Mix; 2 large eggs; ¼ cup water; 6 tablespoons (3 oz) butter; 10 oz marshmallow cream; ½ cup creamy peanut butter; Peanuts; 1 cup packed light brown sugar; ¼ cup light corn syrup; 1 teaspoon vanilla extract; 1 (14 oz) can sweetened condensed milk; Milk Chocolate Chips

Indulge in the ultimate dessert experience with these irresistible Chocolate Covered Caramel Peanut Bars! This recipe combines the rich decadence of chocolate, the creamy sweetness of caramel, and the satisfying crunch of peanuts for a flavor explosion that will leave you craving more. Homemade from scratch and unbelievably addictive, these bars are perfect for satisfying your sweet tooth or impressing your guests. Prepare to be amazed – they disappeared in two days in our house! Get ready to make a double batch.

Prep Time 20 mins

Cook Time 30 mins

Calories 571.6 kcal

Protein 14g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Covered Caramel Peanut Bars

Yellow Cake Mix
2 large eggs
¼ cup water
6 tablespoons (3 oz) butter
10 oz marshmallow cream
½ cup creamy peanut butter
Peanuts
1 cup packed light brown sugar
¼ cup light corn syrup
1 teaspoon vanilla extract
1 (14 oz) can sweetened condensed milk
Milk Chocolate Chips

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How to Make Chocolate Covered Caramel Peanut Bars

Preheat oven to 350°F (175°C).
Spray a 9x13 inch baking pan with non-stick cooking spray.
In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 2 large eggs, ½ cup water, and ½ cup melted butter or margarine. Mix until just combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 12-14 minutes, or until the edges are golden brown.
Remove from oven and let cool completely.
While the cake cools, prepare the marshmallow layer: In a medium bowl, beat together 10 oz marshmallow cream and ½ cup creamy peanut butter until smooth and fluffy.
Stir in 1 cup chopped peanuts.
Spread the marshmallow mixture evenly over the cooled cake layer.
Prepare the caramel layer: In a medium saucepan, melt 6 tablespoons (3 oz) butter over medium heat.
Add 1 cup packed light brown sugar, ¼ cup water, and ¼ cup light corn syrup. Bring to a boil, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until the mixture is smooth and no longer grainy, stirring frequently.
Remove from heat and stir in 1 teaspoon vanilla extract and 1 (14 oz) can sweetened condensed milk.
Let the caramel cool slightly before pouring it over the marshmallow layer.
Spread evenly.
Melt 12 oz semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt in a double boiler.
Pour the melted chocolate over the caramel layer and spread evenly.
Refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set completely.
Cut into bars and serve. Enjoy!