August 19, 2022

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Vegan Chocolate Peanut Butter Caramel Bars | Ambitious Kitchen


I usually get requested the place I get my recipe inspiration and whereas I normally get it from nourishing meals my mother made for me rising up, attention-grabbing dishes I’ve had at eating places, or distinctive twists on conventional consolation meals, generally I simply need to recreate home made variations of sweet bars everybody is aware of and loves.

It all began with my home made Reese’s eggs that I’ve been making for years and has since changed into unimaginable healthy peanut butter twix bars and even tahini caramel millionaire bars. I all the time recreate these candies utilizing components you may be ok with, however you understand I don’t skimp on style right here. I hope you’re sitting down as a result of in the present day I’m bringing you a brand new deal with that’s completely epic.

These vegan chocolate peanut butter caramel bars are like a double chocolate model of a Snicker’s bar however simply so occur to be vegan, dairy free, grain free and gluten free. WHAT?!

We’re beginning with a chocolate shortbread crust, topping it with crunchy, salty peanuts, pouring on my well-known vegan peanut butter caramel, and ending the bars with a layer of chocolate. When I say these bars are rattling good I imply they could simply be life-changing. Make a batch or two, retailer them for the week and don’t overlook to share with family members!

Ingredients in these vegan chocolate peanut butter caramel bars

These bars are mainly simply layers of chocolatey, peanut butter goodness. You get a chocolate shortbread cookie base, a candy & salty peanut butter caramel center and, in fact, a layer of darkish chocolate on prime. Here are the components you’ll must make them:

  • For the shortbread base: we’re getting that true chocolate shortbread taste and texture however making it gluten free and grain free with tremendous, blanched almond flour, cocoa powder, coconut oil, just a few tablespoons of maple syrup, vanilla and salt.
  • For the peanut butter layer: that peanut butter “caramel” is made with pure, drippy peanut butter (we love Wild Friends — use the code ‘AMBITIOUS15’ for 15% off), maple syrup, coconut oil, vanilla, sea salt, and chopped up roasted & salted peanuts. I extremely advocate attempting honey roasted peanuts for much more taste!
  • For the chocolate layer: prime all of it off with a coating of chocolate created from chocolate chips and coconut oil. So simple and so scrumptious! Be certain to make use of dairy free/vegan chocolate chips to maintain the bars vegan & dairy free.

chocolate shortbread layer of chocolate peanut butter caramel bars in a pan

Can I exploit a unique nut butter?

Any nut butter ought to work in these grain free chocolate peanut butter caramel bars, however I actually advocate sticking with peanut butter for the very best taste. Plus, the chopped peanuts add such an incredible texture to the bars!

layering peanuts into a pan for vegan chocolate peanut butter caramel bars

How to make double chocolate peanut butter caramel bars

All of the layers in these vegan and gluten free chocolate peanut butter caramel bars may look slightly intimidating, however they’re simpler to make than you suppose!

  1. Prep your pan. Line an 8×8 inch pan with parchment paper in order that the bars don’t stick.
  2. Make the shortbread base. Add all the components for the chocolate shortbread base to a bowl and blend it till a thick crumb texture seems. Pour this into your pan, press it down and bake.
  3. Peanut social gathering. Once the crust comes out of the oven, sprinkle on these chopped peanuts. Let the crust cool earlier than including the peanut butter caramel.
  4. Make the caramel. While the crust is baking you’ll soften the peanut butter caramel components in a saucepan over medium-low warmth. Stir continuously till the caramel begins to bubble ever so barely, then pour it over the peanuts and the shortbread crust.
  5. Chill the bars. Before including the ultimate layer you’ll want to put the pan n the fridge for not less than 30-60 minutes, or within the freezer for 15-20 minutes.
  6. Make the chocolate layer. Finally, soften the chocolate chips with coconut oil within the microwave or in a saucepan over low warmth till easy. Pour the chocolate over the chilled caramel layer and tilt the pan to evenly distribute it.
  7. Chill & take pleasure in. You’ll want to relax the bars yet another time within the fridge for not less than 1 hour till the chocolate is hardened. Then lower them into 16 bars and revel in!

pouring peanut butter caramel into a pan for grain free chocolate peanut butter caramel bars

Get the appropriate bar form

Yes, you may lower these vegan chocolate peanut butter caramel bars into squares, however I believe they’re far more enjoyable when lower into Twix or Snicker’s formed bars! To do that, begin by chopping your complete pan of bars in half. Then, lower every half into 8, 1-inch bars. You’ll get 16 longer bars as a substitute of squares!

healthy chocolate peanut butter caramel bars on parchment paper

Our greatest ideas & reminders

  • Use the appropriate pan. Be certain to make use of an 8×8 inch pan as a way to get the appropriate form and consistency. Even slightly massive, like a 9×9 inch pan, will make the bars too flat.
  • Pack your almond flour. You’ll need to use packed almond flour (and ensure it’s blanched, tremendous almond flour) identical to you’ll with brown sugar.
  • Have endurance. I do know it’s tempting to place all the layers collectively with out ready on the nippiness time, however you actually do want the caramel and chocolate layers to relax fully in order that the bars maintain collectively properly.

grain free chocolate peanut butter caramel bars on parchment paper

How to retailer & freeze these bars

  • To retailer: these vegan chocolate peanut butter caramel bars must be stored lined within the fridge till you’re able to serve them. They will keep good in your fridge for about 1 week.
  • To freeze: be happy to maintain them in a freezer-safe container in your freezer for as much as 1 month. If you do maintain them in your freezer, make sure to depart them out on the counter for a couple of minutes earlier than serving in order that they soften up a bit.

Recommended instruments

Check out all of our favourite kitchen essentials here!

vegan chocolate peanut butter caramel bars in a stack

More vegan treats you’ll love

Get all of our scrumptious vegan desserts here!

I hope you’re keen on these vegan chocolate peanut butter caramel bars! If you make them make sure to depart a remark and a score so I understand how you appreciated them. Enjoy, xo!

Vegan Double Chocolate Peanut Butter Caramel Bars

Prep Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Incredible vegan chocolate peanut butter caramel bars with a scrumptious chocolate shortbread cookie base and crunchy, salty peanuts proper within the center. These chocolate peanut butter caramel bars style identical to a Snicker’s bar however are naturally sweetened, gluten free and dairy free!

  • For the shortbread base:
  • 1 ¼
    cup
    packed tremendous blanched almond flour (I exploit Bob’s Red Mill)
  • ¼
    cup
    cocoa powder
  • 3
    tablespoons
    melted and cooled coconut oil
  • 3
    tablespoons
    pure maple syrup
  • 1
    teaspoon
    vanilla extract
  • ¼
    teaspoon
    salt
  • For the peanut butter layer:
  • 3/4
    cup
    drippy pure peanut butter (crunchy or creamy works)
  • 1/3
    cup
    pure maple syrup
  • 1/4
    cup
    coconut oil
  • 1
    teaspoon
    vanilla extract
  • 1/4
    teaspoon
    sea salt
  • ¾
    cup
    coarsely chopped roasted salted peanuts (honey roasted are superb!)
  • For the chocolate layer:
  • 3/4
    cup
    chocolate chips, dairy free/vegan if desired
  • 1
    tablespoon
    coconut oil

  1. Preheat the oven to 350 levels F. Line an 8×8 inch sq. pan with parchment paper. It’s vital to make use of an 8×8 inch as a 9×9 inch pan could also be too large.

  2. In a medium bowl add the almond flour, cocoa powder, coconut oil, maple syrup, vanilla extract and salt. Mix along with a fork till it varieties a pleasant thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 8-10 minutes. Allow the crust to chill for 10 minutes earlier than including caramel.

  3. After the crust comes out of the oven, sprinkle the crust evenly with the peanuts.

  4. While the crust is baking, 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 warmth for about 2 minutes till caramel begins to only barely bubble, stirring continuously. Remove from warmth and pour caramel over the peanuts and barely cooled crust.

  5. Place within the fridge for not less than 30-60 minutes to fully harden the peanut butter. It should not take longer than this, however if you’re impatient, simply place it within the freezer for 15-20 minutes, this could velocity up the method.

  6. After half-hour or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave protected bowl and microwave on excessive in 30 second increments, stirring in between till chocolate is totally melted. If you favor, you may as well soften the chocolate and coconut oil in a small saucepan over low warmth.

  7. Pour the chocolate over the caramel layer and tilt the pan side-to-side to evenly distribute the melted chocolate. Place within the fridge for not less than 1 hour till chocolate is hardened and bars are fully cooled.

  8. Remove bars from the pan and lower into 16 bars (that resemble twix bars). To do that, lower your complete pan of bars in half, after which lower every half into 8 (1-inch) bars (not squares!), so that you’ll find yourself with 16 bars. Enjoy! Bars must be stored lined within the fridge till able to serve.

Nutrition

Servings: 16 bars

Serving dimension: 1 bar

Calories: 275kcal

Fat: 21.9g

Saturated fats: 9g

Carbohydrates: 17.8g

Fiber: 3g

Sugar: 12.7g

Protein: 6.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



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