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Peanut Butter Chocolate Caramel Bar

Peanut Butter Chocolate Caramel Bar That Will Wow Your Tastebuds

Indulge in a Peanut Butter Chocolate Caramel Bar filled with creamy peanut butter, oozy salted caramel, and rich chocolate layers.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 12 hours
Total Time 12 hours 45 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ganache
  • 1 cup Whipping Cream (Hot) Substitute with non-dairy cream for a vegan option.
  • 2 leaf Platinum Gelatin Leaf Use agar-agar for a vegetarian alternative.
  • 200 grams 55% Dark Chocolate Semi-sweet chocolate can be used for a sweeter taste.
  • 1 cup Whipping Cream (Cold) Chilled coconut cream works for a dairy-free version.
For the Caramel Layer
  • 1 cup Granulated Sugar Consider using coconut sugar for a unique flavor twist.
  • 1/2 cup Butter Substitute with vegan margarine for a dairy-free option.
  • 1 teaspoon Fine Salt No substitute needed for optimal taste.
For the Dacquoise Base
  • 1 cup Almond Flour Substitute with hazelnut flour for a different nut experience.
  • 4 large Egg Whites Aquafaba can be used for a vegan alternative.
For Assembly
  • 1 cup Feuilletine Crushed cornflakes can work in a pinch for added texture.
  • 1 tablespoon Rocher Glaze Optional but definitely elevates the presentation.

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking Sheet
  • Piping Bag
  • Refrigerator

Method
 

Directions
  1. Prepare the Ganache: Heat the hot whipping cream until steaming, then dissolve the hydrated gelatin into it. Pour this mixture over the melted dark chocolate and stir until smooth. Blend in the cold whipping cream until combined and silky.
  2. Chill: Cover the ganache mixture and chill it in the refrigerator overnight to achieve the perfect consistency for piping.
  3. Whip: Once chilled, whip the ganache until medium peaks form. Pipe it over the assembled layers of your dessert for a light and luxurious texture.
  4. Make the Caramel: In a saucepan, heat granulated sugar over medium flame until it melts and turns amber. Add butter and a pinch of fine salt; stir until smooth. Let it cool slightly.
  5. Prepare the Dacquoise Base: Whip egg whites until stiff peaks form. Gently fold in almond flour until just combined. Spread the mixture evenly on a baking sheet and bake at 350°F for about 15 minutes, or until golden brown and set.
  6. Assemble the Layers: Start with the dacquoise base, drizzle over your caramel layer, and then spread the whipped ganache on top. Finish with feuilletine for that irresistible crunch.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Optional: Sprinkle crushed nuts or additional chocolate shavings for an extra touch of elegance. Store bars in an airtight container to maintain freshness.

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