Chocolate Peanut Crunch Bars

Let me warn you… these are completely addictive! I made them for a party and half the batch was gone before we even got out the door. Whoops!

Crunchy roasted peanuts held together with a soft caramel-like layer, all coated in smooth chocolate and finished with a sprinkle of flaky salt and extra chopped peanuts. These taste like a cross between a Snickers and a homemade candy bar — but even better.

Ingredients (Makes about 16–20 bars)

For the peanut layer:

• 2 cups roasted salted peanuts
• 1 cup creamy peanut butter
• ½ cup honey (or light corn syrup)
• ⅓ cup light brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the chocolate coating:

• 2½ cups milk chocolate or semi-sweet chocolate chips (or a mix)
• 1 tablespoon coconut oil or butter (optional, for smoother melting)
• Flaky sea salt, for topping
• Extra chopped peanuts, for topping

Instructions

1. Prep the pan
   Line an 8×8-inch (20×20 cm) square pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Make the peanut layer
   In a medium saucepan over medium heat, combine peanut butter, honey, and brown sugar. Stir continuously until the mixture is smooth and starts to bubble gently (about 3–4 minutes).
   Remove from heat and stir in vanilla and a pinch of salt.
   Add the roasted peanuts and mix until everything is well coated.
3. Press into the pan
   Pour the mixture into the prepared pan. Press it down firmly and evenly with a spatula or the back of a spoon (lightly grease the spatula if it sticks).
   Let it cool at room temperature for 20–30 minutes, then place in the refrigerator for at least 1 hour until firm.
4. Cut the bars
   Lift the slab out using the parchment paper. Cut into small rectangular bars (about 1×2 inches works well).
5. Coat in chocolate
   Melt the chocolate chips with coconut oil (if using) in a microwave in 30-second bursts, stirring between each, or use a double boiler until smooth.
   Dip each bar into the melted chocolate, letting the excess drip off. Place on a parchment-lined tray.
   While the chocolate is still wet, sprinkle with flaky sea salt and a few chopped peanuts.
6. Set the chocolate
   Refrigerate the bars for 20–30 minutes until the chocolate is fully set.

Tips

• For a softer texture, use slightly less honey.
• Store in an airtight container in the fridge for up to 1 week (they taste best cold).
• You can also freeze them for longer storage.

These disappear fast — make a double batch if you’re taking them anywhere. Enjoy!