Easy, healthy homemade candy cars: all-natural peanut butter caramel and roasted peanuts sandwiched between thick layers of chocolate. Back up the yum wagon, I’m jumping on! When was the last time you had a really good candy bar?
A candy bar that made you go wow. That’s a candy bar. All the chocolate and nutty caramel I could ever want. Messy, decadent, craving satisfyingly totally worth it.
Ok, so I know you’re still trying to remember that occasion. Don’t even worry about it. Just make these homemade candy bars instead. Then you’ll know immediately.
If you get impatient and cut them on a warm day before they’re fully set like I did, this is what happens. Even my scary little cleaver there couldn’t keep them neat. The chocolate cracked and skidded around, but no big deal. They’re actually even more delicious when they’re slightly warm and gooey like this. Have a napkin handy though.
And try not to touch your camera with hot mess candy bar hands. D’oh!!!
No joke, or even comic exaggeration: I’ve never had a candy bar this good. So much chocolate, so much peanut butter caramel, so sweet and rich and satisfying. Satisfying! A candy bar. And it’s actually satisfying.
I will never even glance wistfully at a Snickers again. More messiness! Don’t worry, it doesn’t have to be this way but it’s fun. I made a second batch of homemade candy bars and left them set in the freezer for about an hour, and they’re very neat and tidy. I’ll show you in a minute. But first another look at that warm, gooey, sticky, melt in your mouth and hands and camera-ness. So good!!
There’s two parts to these: homemade coconut oil chocolate (the easiest thing to make ever) and whipped date peanut butter caramel (the second easiest thing to make ever). And there’s a handful of roasted peanut in there too.
All you do is stir up the chocolate and spread half of it in the bottom of a loaf pan. Whip up the date caramel in your food processor and spread half of it on the chocolate. Sprinkle on the peanuts, top with more caramel and the last of the chocolate. Pop it into the freezer for an hour if you want the bars to look nice, 15 minutes if you don’t care and just want to get your candy face on as quickly as possible. These are the ones I let set a decent amount of time. I found them even harder to resist because they were easier to pick up!
I’ve really been in the mood for candy lately. But I know from (vast) experience that if I buy a candy bar, it’s just gonna bum me out. I disagree with the ingredients, and besides, they’re never as good as I think they’ll be. Kinda three okay bites and that’s it. And then a nasty sugar crash, and the only thing I want in the world is another okay candy bar.
Nuh-uh, Chester. I’m done with that. So I got inspired to make my own homemade candy bars with awesome feel-good ingredients, and I’m so glad I did. I know I’ve been gladder about other things, but I can’t remember them right now. At the moment, these candy bars are the most important thing in my life.
So anyway, candy bars need chocolate. Chocolate!!! I didn’t want to use sugary store bought chocolate chips, so I used a DIY chocolate bar recipe I’ve had pinned for ages from Fork and Beans. It. Is. Awesome. Coconut oil, cocoa, maple syrup, pinch of salt. Done. I didn’t change a thing. Plus, if you go to the post you’ll see she put her homemade chocolates in a little cardboard coffin, and that’s super cute. The peanut butter caramel is a slight variation on this method from Minimalist Baker. Dates blended with a little peanut butter and splashes of almond milk and vanilla. Dates tasting like peanut butter caramel! Amazing and true.
Ok. It’s time to get some serious candy face on.
Eat Healthy Eat Happy
These easy homemade candy bars are rich and decadently delicious. Naturally sweet peanut butter caramel and roasted peanuts sandwiched between thick layers of chococlate - yum!!!
- 1/2 c coconut oil, melted
- 6 heaping Tbs cocoa or cacao powder
- 4 Tbs maple syrup
- pinch salt
- Peanut butter caramel:
- 20 Medjool dates, pitted (or regular dates soaked in 1/4 c hot water for 5-10 minutes)
- 2 Tbs peanut butter
- 1 Tbs almond milk (or any nondairy milk)
- 1 tsp vanilla
- pinch salt
- about 1/8 c plain roasted peanuts, crushed
- Line a 5" x 7"-ish loaf pan with waxed paper or plastic wrap. Mix up the chocolate in a small bowl and spread half in the bottom of the load pan. Set aside in the freezer.
- Combine all the peanut butter caramel ingredients in a food processor and blend until smooth. This will take a few minutes, and you'll need to scrape down the sides once or twice.
- Spread half the caramel on the chocolate. Sprinkle on the peanuts. Spread the other half of the caramel over the peanuts. Spread the second half of the chocolate over the caramel. Freeze for at least 15 minutes, or an hour or longer. For neater results, cut after an hour of freezing.
Pin it? Pin it. High five! I blended these candy bars up with a batch of nice cream – you know, frozen banana ice cream – and made some yummy Blizzard-like concoctions. Gin’s Nice Cream Blizzard Recipe
Hmm, it’s been hours since I had a candy bar. Think I’ll take a casual stroll past the freezer. ~gin