Raw Caramel Peanut Crunch Bars Recipes

PEANUT BUTTER CARAMEL BARS

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.

SALTY CARAMEL PEANUT BRITTLE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
• Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
• Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.

RAW CARAMEL PEANUT CRUNCH BARS

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.