These caramel peanut bars stack sweet, salty, and chewy layers into one easy-to-slice treat that’s just as easy to eat. The soft, pretzel-studded base is home to a seriously indulgent peanut butter layer, and it’s finished with warm caramel and chopped peanuts for crunch.
Look, I love moist cupcakes and melt-in-your-mouth chocolate chip cookies as much as anyone. And don’t even get me started on my all-time favorites, blondies…. But some desserts are so gooey and delicious that they’ll get people hovering around the pan and wondering what you’re up to. And these bars fall right into that category.
The first time I made a batch of caramel peanut bars, I planned to let them cool, cut them neatly, and store them away. Well, that didn’t quite happen. A few “test slices” turned into a small crowd in the kitchen, and they were gone lickety-split. Literally!
There’s something about the mix here that works every time. You’ve got that soft base with a little crunch from the pretzels. Then you load on that creamy peanut butter layer, and have the caramel topping that settles into all the corners. If you like Peanut Butter Bacon Cookies or regular ol’ Peanut Butter Bars, you absolutely need to throw this mix into the oven, stat. You won’t regret it.
Caramel Bits
I like to use Kraft Premium Caramel Bits instead of having to unwrap endless caramels. I find them a pain to unwrap.
You also could make your own using my Homemade Caramel Sauce. If you do make my recipe, just omit the caramel and milk in this recipe’s list of ingredients.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Pretzels: These are crushed and mixed into the base for a little crunch. You can swap these out with crushed graham crackers, but pretzels are great for that salty contrast.
- Marshmallow Crème: Creates that spreadable peanut butter layer and adds a bit of creaminess. If you don’t have it, melted mini marshmallows can work.
- Butter: Softened butter helps create a rich base and blends more smoothly with the sugar.
- Peanut Butter: I won’t stop you from using crunchy if you love texture, but creamy works best for a smooth, even layer.
- Powdered Sugar: This gets mixed into the peanut butter layer to give it structure and just the right level of sweetness without making it grainy.
- Egg: Helps bind the crust together and adds a bit of structure so the caramel peanut bars hold their shape once baked.
- Caramel Bits or Vanilla Caramels: These melt down easily for the topping so you don’t have to make it from scratch. A splash of milk will help any wrapped caramels melt more smoothly.
- Salted Peanuts: Bring crunch and drive that sweet-salty balance home. Unsalted peanuts work too, just add a light sprinkle of flaky salt on top of the bars instead.
How to Make Salted Caramel Peanut Butter Bars
- Preheat the Oven. Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
- Cream the Butter & Sugar. Beat the butter on medium speed until light and fluffy. Then add the brown sugar, egg, and vanilla. Mix until smooth.
- Add the Dry Ingredients. Crush the pretzels in a Ziploc bag or food processor. Stir them into the dry ingredients, then combine that mixture with the wet ingredients on low.
- Bake the Crust. Use a rubber spatula to spread the dough evenly into your lined pan. Bake for 12 minutes or until lightly browned.
- Add the Peanut Butter Layer. Warm the marshmallow crème and peanut butter in the microwave until smooth, then stir in powdered sugar. Spread over the warm crust and sprinkle half of the chopped peanuts on top.
- Melt & Pour the Caramel. Heat the caramel in a saucepan with a little milk until smooth. Spread it over the peanut layer.
- Finish & Cool. Top with the remaining peanuts, then let the salted peanut bars cool completely before slicing.
- 9×13-inch Baking Pan: Just the right size for salted peanut butter bars. Or use a 9×9-inch pan for extra-thick layers.
- Rubber Spatula: Helps with spreading each layer evenly onto the last one.
- Stand Mixer: To properly cream the butter and sugar for the crust.
- Food Processor: The easiest (and quickest) way to crush the pretzels.
Storage and Reheating
Once cooled and sliced, store salted peanut bars in an airtight container at room temperature for up to 3 days.
If your kitchen runs warm, the fridge is better so the caramel holds its shape. Let the bars sit at room temperature for a few minutes before serving so the layers soften slightly.
These also freeze very well, up to 2 months, if they’re wrapped tightly in plastic wrap. You can then thaw them in the fridge or at room temperature before serving.
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Frequently Asked Questions
Let the bars cool completely before cutting, and lift them out of the pan using the parchment handles. This allows you to press a large, sharp knife straight down into the caramel peanut bars without sawing or dragging the blade. Also, wipe it clean between cuts to get those neat edges. Sometimes I’ll even dip the knife in hot water, wipe it and then cut.
That layer works best when the marshmallow crème and peanut butter are slightly warm. If it starts to stiffen while you’re spreading, give it a few more seconds in the microwave to loosen it back up.
Melt it slowly and stir it often. Adding the milk should keep the texture smooth, but high heat can cause the caramel to tighten up. So, keep the temperature moderate and stir your caramel until it’s fully smooth.
Spice Blends for Sale
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Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, extending over the edges. Set aside.
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In a large bowl of a mixer with paddle attachment, beat butter on medium speed for 30 seconds, until light and fluffy. Add brown sugar, egg, and vanilla. Beat until combined.
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Crush the pretzels in a plastic Ziploc or blitz in a small processor. Add to a bowl along with flour, baking powder, and baking soda. Stir to mix and slowly add to the butter/sugar mixture on low until combined.
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Press mixture evenly into the bottom of the prepared pan. Dip a rubber spatula in water and use it to spread the mixture in an even layer to edges. Bake for 12 minutes or until lightly browned.
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In a medium microwave-safe bowl, blast the marshmallow créme and peanut butter for 30 seconds and stir. Repeat another 30 seconds until smooth and stir in powdered sugar. Spread mixture over warm crust. Sprinkle with half of the chopped peanuts.
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In a small saucepan, melt the caramels and milk. Stir until melted and smooth. Pour caramel mixture evenly over peanut layer and top with remaining chopped peanuts.
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Cool in pan to let caramel firm up. Using overhang, lift the bars out of the pan. Cut into 36-48 bars.
Calories: 157kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 102mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
