Refined Peanut Caramel Bars – Crunchy Shortbread, Almond Brownie & Salted Caramel
These refined peanut caramel bars are a luxurious version of the famous candy bar you already know and love – only better. With a buttery shortbread base, rich almond chocolate cake, a thick layer of homemade salted caramel packed with roasted peanuts, and a silky milk chocolate coating, these bars hit all the right notes: sweet, salty, crunchy, creamy. Inspired by the brilliant Ettore Cioccia, this version adds a crispy base and luscious salted caramel that elevate every bite. Whether you’re baking to impress or simply craving the ultimate treat – these bars are a must-make.
Servings 12 People
Ingredients
▫️Salted Caramel
- 160 g sugar
- 160 g heavy cream
- A pinch of ground vanilla
- 4 g salt
- 125 g unsalted butter room temperature
▫️Shortbread Base
- 37 g powdered sugar
- 100 g flour Type 550 or all-purpose
- 20 g cornstarch
- 110 g soft butter
- 1 g salt
▫️Chocolate Almond Cake
- 110 g powdered sugar
- 110 g soft butter
- 20 g cocoa powder
- 110 g ground almonds
- 110 g whole eggs approx. 2 eggs
- Pinch of salt
▫️Assembly
- Roasted salted peanuts
- A bit of melted chocolate for “gluing” layers
▫️Milk Chocolate Glaze
- 400 g milk chocolate couverture
- 65 g neutral oil e.g., peanut or grapeseed oil
- A small amount of white chocolate optional, for decoration
- Edible gold flakes optional
Instructions
🔹Salted Caramel
- Heat sugar in a large saucepan over medium heat to make a deep amber caramel.
- Meanwhile, warm the cream with the vanilla in a separate pot.
- Carefully pour hot cream into caramel (it will bubble strongly). Stir constantly.
- Let boil for 1 minute. Temperature should reach 107°C (225°F).
- Add salt and remove from heat.
- Blend in room temperature butter in small portions using an immersion blender until smooth.
- Chill the caramel in the fridge until thickened.
🔹Shortbread Base
- Preheat oven to 180°C (356°F).
- Combine powdered sugar, flour, cornstarch, and salt in a bowl.
- Add cubed soft butter and mix into a dough (do not overwork).
- Roll out between two sheets of parchment to about 5 mm thick.
- Chill the dough flat on a tray for 15 minutes.
- Remove the top parchment, then bake for ~20 minutes.
- While still warm, cut rectangles using a knife or cutter (13 x 3 cm or desired size). Let cool.
🔹Chocolate Almond Cake
- Preheat oven to 180°C (356°F).
- Line or grease a 30x30 cm square baking pan.
- Cream butter and powdered sugar together.
- Add cocoa, ground almonds, eggs, and salt. Mix until smooth.
- Spread evenly in the pan (about 1.5 cm thick).
- Bake for 20–25 minutes. Let cool completely.
- Cut into the same size as the shortbread rectangles.
🔹Assembly
- Melt a small amount of chocolate.
- Brush the shortbread with chocolate and press the cake layer on top.
- Pipe a thick line of caramel on each bar using a 12 mm round tip.
- Top the caramel with roasted salted peanuts.
- Freeze the assembled bars for at least 2 hours.
🔹Milk Chocolate Glaze & Decoration
- Melt milk chocolate to about 45°C (113°F).
- Stir in neutral oil until smooth. Cool to 35°C (95°F) before glazing.
- Melt white chocolate separately and transfer to a piping bag with a very fine tip.
- Place frozen bars on a wire rack set over a tray.
- Glaze 2–3 bars at a time with milk chocolate, then quickly decorate with zigzags of white chocolate.
- Immediately garnish with edible gold flakes if using.
- Repeat with remaining bars. Let set completely.
