Caramel peanut bar

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Tasty snack for in between: peanut bar with caramel

about 40 pieces

Easy 75 minutes

Crunchy chocolate, creamy caramel coupled with fine sea salt and the taste of roasted peanuts with sweet dates – pure bliss! This Caramel peanut bar is just perfect for when you fancy a treat – whether as a sweet ending to your evening meal or as a daytime snack. What’s it got to do with Christmas? The fact that it’s completely vegan makes it a gift for everyone! And as we know, Christmas is all about giving gifts.

Ingredients

Ingredients

For the recipe Caramel peanut bar

For the Base:

450 g Peanuts
200 g Pitted Dates
¼ tsp Salt

For the Cream:

3 tsp Dr. Oetker Nona Vanilla Flavour
100 g Pitted Dates
200 ml Whole Milk
200 g Crunchy Peanut Butter
½ tsp Salt
250 g Peanuts

For the Coating:

300 g Dr. Oetker Nona Cooking Chocolate
2 tsp Coarse Sea salt

preparation

Preparation

Preparation

1

Line a 20 x 20cm baking tray with greaseproof paper. Place the peanuts in a blender and finely grind. Add the dates and salt and combine to form a crumble mixture. Spread the mixture evenly in the baking tray, pressing down firmly. Leave to chill.

2

For the caramel cream, place the dates, milk, peanut butter, vanilla flavour and salt in a blender and mix to form a smooth paste. Spread the cream onto the base. Roughly chop the peanuts and roast them in a pan without oil on a medium heat. Spread on top of the cream and freeze for at least 3 hours. 

3

Remove it from baking tray and cut into bars measuring 2 x 5 cm. Freeze again.

4

 Melt cooking chocolate with microwave oven or “double-boil” Dip the bars into the cooking chocolate using a fork, and place on greaseproof paper. Sprinkle with sea salt and leave to set. Keep in the fridge. 

Tip

For a bit of variety, you can add different nuts to the peanuts, like walnuts or almonds. 

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