Best Peanut Butter Caramel And Almond Bars Recipes

HEALTHY PEANUT BUTTER TWIX BARS (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It's important to use an 8x8 inch as a 9x9 inch pan may be too big.
• In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
• Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
• Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
• After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
• Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
• Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you'll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

PEANUT BUTTER CARAMEL BARS

Steps:

• In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.