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    Peanut Butter Caramel Shortbread Bars

    October 8, 2020 by Chrissy Leave a Comment

    Candy bars are definitely not just for Halloween, but Halloween is a great excuse to eat them! And these bars have it all. Peanut butter. Caramel. Shortbread. Peanuts. Chocolate. Um, YES PLEASE! The best way that I can describe these candy bars is... If a Twix bar and a Snicker's bar had a baby, it would be these bad boys.


    Everything you need to make these bars


    Since these bars have multiple layers, they will take a bit of time to make. But I promise you-- it's worth every second!

    For the shortbread base layer, here's what you'll need:

    • All-purpose flour

    • Salt

    • Softened, unsalted butter

    • Granulated sugar

    • Vanilla extract

    • Water


    You'll want to make the shortbread crust layer first. Once baked, it needs to cool completely before adding the next layer on top. Once baked, cooled, and ready to go, it's onto the dreamy peanut butter caramel layer.


    For this layer, you will need:

    • Unsalted butter

    • Brown sugar

    • Sweetened condensed milk

    • Peanut butter

    • Vanilla extract

    • Salt

    • Dry roasted peanuts


    For this layer, you're going to be making a super decadent and thick caramel. It starts by melting down the butter and brown sugar until the sugar granules are dissolved, and the mixture is just starting to thicken. You'll then add in peanut butter, sweetened condensed milk, vanilla extract, and salt. Once thickened, turn off heat and fold in the peanuts. Then pour it over the shortbread crust and spread into an even layer.

    Now, pop that in the fridge and forget about it for at least an hour. After chilled, pop them out of the pan and cut into 1 ½ inch strips. Melt down some milk chocolate (and coconut oil, optional) and pour over the top of the bars. Pop back into the fridge for about 30 more minutes to allow the chocolate to set. And now they're ready to eat!!


    Equipment and Helpful Tools


    • Parchment paper. Parchment paper is going to be your best friend when making these bars. Even after you grease your pan at the beginning of this recipe, it is extremely helpful to also line the pan with parchment paper. I usually line it cutting the parchment paper width-length and letting the extra slightly drape over the top edge of the pan, so you can grab it. This will make getting the finished bars out of the pan SO much easier.

    • A sharp knife. Shortbread can sometimes be delicate. Using a sharp knife to cut these bars will help prevent the shortbread layer from cracking. A dull knife could leave you with uneven cuts and crumbling shortbread.


    Tips, Substitutions, and Questions


    1. Can I make these gluten-free? Yes! I actually tested these once with King Arthur's gluten-free flour, and the shortbread crust turned out almost identical to the all-purpose flour ones.

    2. You can also make them dairy-free!
    Butter: You can definitely use dairy-free butter-- there are tons of great brands out there.
    Sweetened Condensed Milk: Nestlé La Lechera has a lactose-free SCM that can be used. You can also use a sweetened condensed coconut milk as well (usually at health food stores).
    Chocolate: You can use a dairy-free "milk" chocolate alternative, like Enjoy Life. Really, any dairy-free chocolate will work.

    3. Store these in the refrigerator. They will last a bit longer, and it will prevent the chocolate or caramel filling from getting too soft from sitting at room temperature.

    Peanut Butter Caramel Shortbread Bars

    Recipe by Chrissy
    Servings

    10

    bars
    Prep time

    2

    hours 

    30

    minutes
    Cooking time

    40

    minutes
    Total time

    3

    hours 

    10

    minutes

    Ingredients

    • Shortbread Layer
    • ¾ cup all-purpose flour

    • ¼ cup unsalted butter, softened

    • ¼ cup granulated sugar

    • ¼ teaspoon salt

    • ¼ teaspoon vanilla extract

    • 1 teaspoon cold water

    • Peanut Butter Caramel
    • 4 tablespoons unsalted butter

    • 4 tablespoons packed brown sugar

    • ½ cup sweetened condensed milk

    • 3 tablespoons peanut butter (I use Jif)

    • ¼ teaspoon salt

    • ½ teaspoon vanilla extract

    • ⅓ cup dry roasted peanuts

    • Chocolate
    • 6oz milk chocolate

    • 1 teaspoon coconut oil (optional)

    Directions

    • Preheat oven to 400°F. Grease a standard-sized loaf pan, and line with parchment paper. Set aside.
    • First, start by making the shortbread crust layer. Using a stand or hand mixer, cream together the butter, sugar, and vanilla. Add in the flour and salt. Once mixed in, the dough will be crumbly. Add in the teaspoon of water. It will come together slightly, but will still be a bit crumbly. That's what you want.
    • Press the shortbread dough into the prepared loaf pan. Be sure to press it as flat and evenly as possible. Bake in the preheated oven for 20 minutes, until it start to turn golden.
    • While the crust cools, start the peanut butter caramel. In a sauce pan, heat up the butter and brown sugar over medium-low heat. Cook for about 10 minutes, stirring regularly. Once the butter and sugar melt and dissolve, it should start to slightly thicken.
    • Next, add in the sweetened condensed milk, peanut butter, vanilla extract, and salt. Stir frequently, for about another 10 minutes or so. The caramel sauce should start to thicken more. Then, turn off the heat and stir in the peanuts.
    • Pour the peanut butter caramel mixture on top of the cooled shortbread layer. Using an offset spatula, spread it out evenly. Refrigerate for at least an hour to allow the peanut butter caramel layer to harden and set.
    • After the bars have cooled, it's time to cut them. Using a spatula to help pop them out of the pan, transfer them to a cutting board. Using a sharp knife, cut into bars- roughly about 1 ½ inch. Put the cut bars on a baking sheet with either parchment paper or a cooling rack.
    • Melt the milk chocolate in the microwave or using a double boiler. Spoon the melted chocolate across the top of the bars, using the back of the spoon to spread it out, and help it move and drip down the sides.
    • Once all of the bars have been covered in chocolate, refrigerate again for about 30 minutes, until the chocolate has hardened completely.
    • ENJOY!

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    Hi, I'm Chrissy! I am the recipe developer and food photographer for The Hungry Kitchen! I love creating decadent desserts that everyone can make and enjoy!

    More about me →

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