Chocolate Covered Peanut Caramel Bar


A Note from Feedfeed

Take your snack game up a notch with these delicious homemade and healthy chocolate bar. This chocolate coated bar is filled with layers of peanuts, and caramel. It makes for a great portable dessert, or snack. 

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Recipe Card



  • 3/4 cup cashew butter
  • 3 tablespoons maple syrup
  • 1 cup coconut flour
  • 1/4 cup coconut oil
  • 1/2 teaspoon sea salt
  • Roasted Peanuts

Caramel layer


  • 8 large Medjool dates
  • 1 cup coconut cream, hard stuff on top of the can
  • 1/2 teaspoon sea salt
  • 1 teaspoon miso
  • 1/2 cup peanut butter
  • 5 tablespoons coconut oil
  • 1 1/2 cups dark chocolate


  • Step 1

    Line a brownie pan with baking paper. Place the nut butter and oil into a bowl and whisk until combined and smooth.

  • Step 2

    Gradually add in the coconut flour stirring s you go until it's thickened up. Mix in the sea salt. Pour the base into an even layer in the pan. Top with some roasted peanuts. Place in the freezer whilst you make the caramel.

  • Step 3

    For the caramel, add all ingredients except coconut oil in a high-speed blender and pulse on high until smooth, slowly add in coconut oil until mixed in. Pour the caramel over the base, top with some more roasted peanuts. Place back in the freezer for 1 hour or until caramel has set.

  • Step 4

    Melt the chocolate on a double burner (this is a pot of boiling water on medium heat, with a heatproof bowl on top, not touching the water).

  • Step 5

    Cut the bar into slices, then with a fork dip the snickers into the chocolate making sure it's fully coated and let cool on baking paper. I like to double dip mine in the chocolate again, but this is totally up to you. Once the first or second layer is cooled drizzle with a little more chocolate and top with some flaky sea salt.