Caramel Chocolate Peanut Bars

Caramel Chocolate Peanut Bars

Adapted from “Rose’s Christmas Cookies” by Rose Levy Beranbaum
Makes 16 bars
Author Wendy Sondov


  • 1 cup granulated sugar
  • ½ cup corn syrup
  • 1 ½ tablespoon unsalted butter
  • ¾ cup heavy cream
  • 1 tablespoon vanilla
  • 1 cup all-purpose flour
  • 1 cup quick-cook oats
  • ¾ cup brown sugar packed
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 10 tablespoons unsalted butter melted
  • 6 ounces semisweet chocolate chopped into ½” pieces
  • 1 cup peanuts I use lightly salted, coarsely chopped


  2. In a medium saucepan, over medium-low heat, stir constantly to combine sugar and corn syrup until boiling (about 3 minutes). Without stirring, allow the mixture to boil for about 5 minutes until deep amber (370° F on a candy thermometer).
  3. Remove the pan from the heat and mix in the butter. Gradually mix in the cream.
  4. Return the saucepan to the stove and, stirring constantly, boil on medium-high heat for about 1 ½ minutes (240°F on a candy thermometer).
  5. Pour the caramel sauce into a 2 cup measuring cup. Allow to cool for 10 minutes, then mix in the vanilla.
  7. Preheat the oven to 350° F. Line a 9” x 13” metal baking pan with parchment paper. Allow for some overhang for easy lifting after baking.
  8. In the bowl of an electric mixer, combine the flour, oats, brown sugar, baking soda, salt, and melted butter.
  9. Press the dough evenly over the bottom of the prepared pan. The base will be thin. A sheet of wax paper over the dough helps to distribute.
  10. Bake for 10 minutes then remove from the oven.
  11. Sprinkle the chopped chocolate and peanuts over the base.
  12. Return to the oven for 15-20 minutes or until the caramel is bubbling.
  13. Cool the chews completely in the pan.
  14. When ready to cut, lift out of the pan using the parchment overhang, and slice into bars on a cutting board.
  15. Store in an airtight container at room temperature for up to one week.

Packing Tips

These chews should only be shipped in cool weather. Wrap two bars, bottoms together, in a strip of wax paper, then wrap in plastic wrap. Place a column of wrapped bundles in a freezer weight ziplock bag or airtight container.