Best 4 No Bake Peanutty Caramel Bars Recipes

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.

SALTED CARAMEL PEANUT BARS

Steps:

• Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
• Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
• Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
• Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

PEANUTTY CARAMEL BARS

Steps:

• In a large bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute, stir. Microwave 1-2 minutes longer or until melted.
• Add cereal and peanuts; stir until coated.
• Spread into a greased 13x9x2-in pan; set aside.
• In another bowl, heat chips, butter and remaining peanut butter on high for 30-60 seconds or until melted.
• Spread over cereal mixture. Chill before cutting.

NO-BAKE PEANUTTY GRAHAM TREATS

Steps:

• Spray a 9x13 inch baking pan with nonstick spray; set aside.
• Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.