These peanut butter caramel bars are possible the most delicious, caramel filled chocolatey treats imaginable and make for the perfect Halloween indulgence. Any trick or treaters would definitely be keen to visit your home if these are on offer!
Spooky Peanut Butter Caramel Bars
The combination of crunchy biscuit, sweet caramel and rich raw chocolate is just heavenly. These are also vegan, gluten and refined sugar free, so can hopefully be enjoyed by everyone. To be honest, you could make these any time throughout the year and don’t have limit yourself to just Halloween, but to get in the holiday spirit, I’ve decorated them with some white chocolate cobwebs- so if you’re looking for some spooky party snacks, then this could be just the recipe for you!
- For the base
- 150g of nuts (I used a mixture of cashews and almonds)
- 1 tbsp coconut oil
- 1 tbsp brown rice syrup or agave
- For the caramel
- 175g pitted dates
- 2 tbsp peanut butter
- 4 tbsp coconut cream
- Splash of coconut/almond milk
- Pinch of salt
- For the chocolate topping
- 40g cacao butter
- 4 tbsp Aduna cacao powder
- 3 tbsp agave
- 70g vegan white chocolate for decorating
To make the base, begin by adding the nuts into your Ninja Food processor and blend until they form a flour.
Add in the coconut oil and sweetener of choice and blend so that everything starts to stick together.
You can add more sweetener here if needed.
Pour this mixture into a lined brownie tray and press into the base of the tin to create a smooth base.
Pop this into the freezer to set whilst you prepare the other layers.
In your food processor, combine the dates, peanut butter, coconut cream and salt and blend until smooth. You’ll need to gradually add in splashes of coconut milk to help everything blend together and create a smooth texture. You want the caramel to be nice and thick, but still spreadable.
Layer this on top of the biscuit base and return these to the freezer.
For the chocolate topping, gently melt the cacao butter and stir through the cacao powder and agave.
Pour this over the caramel layer and tilt the tray to allow the chocolate to spread evenly. The chocolate should set pretty quickly if the caramel is cold enough from the freezer.
Pop these back into the freezer for around 2-3 hours to let the chocolate set properly.
Slice the caramel bars into portions using a knife dipped in hot water, to help avoid the chocolate cracking.
Finally, for the cobweb decoration, melt the white chocolate and add a little coconut oil if the consistency is too thick. Pour this into a piping back and carefully pipe the cobweb shapes onto each of the bars.