These easy homemade candy bars are rich and decadently delicious. Naturally sweet peanut butter caramel and roasted peanuts sandwiched between thick layers of chocolate — yum! All you do is stir up the chocolate, spread it on a pan, layer the peanut butter caramel on top, then cover with chocolate and peanuts. You can pop it in the freezer for an hour until it's set, or 15 minutes if you want gooey, sticky melt-in-your-mouth goodness.

Peanut Butter Caramel Chocolate Candy Bars [Vegan]

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For the Chocolate:

  • 1/2 cup coconut oil, melted
  • 6 heaping tablespoon cocoa or cacao powder
  • 4 tablespoon maple syrup
  • A pinch of salt

For the Peanut Butter Caramel:

  • 20 Medjool dates, pitted (or regular dates soaked in 1/4 cup hot water for 5-10 minutes)
  • 2 tablespoon peanut butter
  • 1 tablespoon almond milk (or any nondairy milk)
  • 1 teaspoon vanilla
  • A pinch of salt
  • About 1/8 cup plain roasted peanuts, crushed


  1. Line a 5x7-inch 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.
  2. 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.
  3. 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.


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