Best 6 Raw Caramel Peanut Crunch Bars Recipes

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Indulge in a symphony of flavors and textures with our Raw Caramel Peanut Crunch Bars, a delectable treat that combines the richness of caramel, the crunch of peanuts, and the wholesome goodness of raw ingredients. These no-bake bars are a perfect balance of sweet, salty, and nutty, making them an irresistible snack or dessert. With just a few simple steps and a handful of wholesome ingredients, you can create these energy-packed bars that are not only delicious but also nutritious.

This recipe features three variations to cater to diverse dietary preferences and allergies. The Classic Raw Caramel Peanut Crunch Bars offer the traditional combination of caramel, peanuts, and a chocolate drizzle. For a vegan and gluten-free option, the Vegan Raw Caramel Peanut Crunch Bars use maple syrup and almond butter instead of honey and peanut butter, while the No-Nut Raw Caramel Crunch Bars omit nuts entirely, making them suitable for those with nut allergies.

Each variation offers a unique taste experience while maintaining the essence of the classic Raw Caramel Peanut Crunch Bars. Whether you prefer the classic combination, a vegan and gluten-free alternative, or a nut-free option, these bars are sure to satisfy your cravings and leave you feeling energized and guilt-free.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL PEANUT BARS



Caramel Peanut Bars image

Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

1-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package (14 ounces) caramels
1/2 cup heavy whipping cream
1-1/2 cups semisweet chocolate chips
3/4 cup chopped peanuts

Steps:

  • In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

RAW CARAMEL PEANUT CRUNCH BARS



Raw Caramel Peanut Crunch Bars image

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Breakfast     Candy     Peanut     Peanut Butter     Chocolate     Date     Rice     Wheat/Gluten-Free     Raw     Dark Chocolate     Kid-Friendly     Small Plates     Soy Free     Tree Nut Free     Healthy

Yield Makes 20

Number Of Ingredients 6

20 soft fresh dates (400g), pitted
1/3 cup (95g) smooth natural peanut butter
2 teaspoons vanilla extract
1 cup (30g) puffed brown rice
1/2 cup (70g) unsalted peanuts, roughly chopped
80g raw organic 70% dark chocolate

Steps:

  • Line a 10cm x 20cm loaf tin with non-stick baking paper.
  • Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
  • Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
  • Do Ahead
  • Keep bars refrigerated in an airtight container for up to 2 weeks.

SALTED CARAMEL PEANUT BARS



Salted Caramel Peanut Bars image

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

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.

PEANUT BUTTER CARAMEL BARS



Peanut Butter Caramel Bars image

When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 3 dozen.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 large egg
20 miniature peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12-1/4 ounces) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
TOPPING:
1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts

Steps:

  • In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.

Nutrition Facts :

CARAMEL CRUNCH BARS



Caramel Crunch Bars image

From KRAFT; anything caramel I have to try! *Cooking time is the hour needed to chill in the refrigerator.*

Provided by AZPARZYCH

Categories     Dessert

Time 1h10m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 7

4 1/2 honey graham crackers
1 (11 ounce) caramel-flavored bits, KRAFT
2 tablespoons milk
1/2 cup cocktail peanuts
1/2 cup miniature marshmallow
1/2 cup pretzel, coarsely chopped
4 squares semi-sweet baking chocolate, melted

Steps:

  • Line a 8-inch pan with foil, with ends extended over the sides of the pan.
  • Grease the foil.
  • Place graham crackers on bottom of the pan, cutting if needed to fit.
  • Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
  • Pour over graham crackers, top with peanuts, marshmallows and pretzels.
  • Drizzle with chocolate.
  • Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.

CARAMEL-PEANUT BUTTER BARS



Caramel-Peanut Butter Bars image

This one is for all the candy bar lovers out there. Now you can skip the wrappers and make your own.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 36

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 Reese's peanut butter cups miniatures, coarsely chopped
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts
1 container (1 lb) Betty Crocker™ Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
  • Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
  • Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 25 g, TransFat 1 1/2 g

Tips:

  • Use a food processor to ensure that the peanut butter and dates are well combined and form a smooth mixture.
  • When preparing the caramel sauce, keep a close watch to prevent it from burning. Remove from heat as soon as it reaches the desired color and consistency.
  • To create a more pronounced peanut flavor, toast the peanuts before adding them to the mixture.
  • For a richer caramel flavor, use a combination of brown sugar and white sugar when making the caramel sauce.
  • If the mixture is too sticky to handle, place it in the refrigerator for a few minutes to firm up.
  • For a more refined presentation, use a pastry bag to create neat and even layers of the mixture.
  • Store the finished bars in an airtight container in the refrigerator to maintain their freshness.

Conclusion:

These Raw Caramel Peanut Crunch Bars offer a delightful combination of flavors and textures that cater to various dietary preferences. With their raw and vegan ingredients, they provide a healthier alternative to traditional treats. By following these tips, you can ensure the best results and enjoy these delicious and guilt-free bars anytime.

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