Best 10 Chocolate Peanut Butter And Caramel Club Bars Recipes

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In the realm of delectable treats, nothing quite compares to the harmonious fusion of chocolate, peanut butter, and caramel. Combined, these flavors create a symphony of decadence that captivates taste buds and leaves one craving more. If you're searching for the ultimate dessert to satisfy your sweet tooth, look no further. Here, we present the ultimate guide to crafting the most luscious chocolate peanut butter and caramel club bars, a culinary masterpiece that will transport you to dessert heaven.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS



Chocolate-Peanut-Butter-Caramel Cereal Bars image

Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.

Provided by Riley Wofford

Categories     Cookie Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 8

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

Steps:

  • Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
  • In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
  • Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS



Chocolate Butterscotch Caramel Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h5m

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour
1 1/2 cups regular or quick oats
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera)
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
  • Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
  • Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
  • Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
  • Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
  • Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

CHOCOLATE PEANUT BUTTER BARS II



Chocolate Peanut Butter Bars II image

No-bake peanut butter bars.

Provided by Dawn DeMaster

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 6

½ cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 ½ cups confectioners' sugar
2 cups semisweet chocolate chips

Steps:

  • Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
  • Press into a 9 x 13 inch pan.
  • Melt chocolate chips and spread over the top. Cool.

Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g

CARAMEL-PEANUT BUTTER BARS



Caramel-Peanut Butter Bars image

This one is for all the candy bar lovers out there. Now you can skip the wrappers and make your own.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 36

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 Reese's peanut butter cups miniatures, coarsely chopped
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts
1 container (1 lb) Betty Crocker™ Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
  • Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
  • Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 25 g, TransFat 1 1/2 g

PEANUT BUTTER CARAMEL BARS



Peanut Butter Caramel Bars image

When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 3 dozen.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 large egg
20 miniature peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12-1/4 ounces) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
TOPPING:
1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts

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.

Nutrition Facts :

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY



No-bake Chocolate Peanut Butter Bars Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips

Provided by Tasty

Categories     Desserts

Yield 24 bars

Number Of Ingredients 5

1 cup graham cracker crumbs, about 8 sheets
½ cup butter, melted
1 cup powdered sugar
1 cup peanut butter, plus an additional 2 Tbsp.
1 cup semi-sweet chocolate chips

Steps:

  • In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
  • Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
  • Spread on the peanut butter mixture.
  • Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
  • Refrigerate for 3 hours.
  • Remove from pan, cut, and serve.
  • Enjoy!

Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams

PEANUTTY CARAMEL BARS



Peanutty Caramel Bars image

Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. -Charlene Bennett Clearville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield about 3 dozen.

Number Of Ingredients 7

1 package (14 ounces) caramels
1/4 cup water
3/4 cup peanut butter, divided
4 cups Cheerios
1 cup salted peanuts
1 cup semisweet chocolate chips or 1 cup milk chocolate chips
1/2 cup butter, softened

Steps:

  • In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.

Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CARAMEL PEANUT BUTTER OATMEAL BARS



Chocolate Caramel Peanut Butter Oatmeal Bars image

These gems have it all! I've had this recipe floating around a while but I think it originally came from a board called webicurean.

Provided by SusieQusie

Categories     Bar Cookie

Time 45m

Yield 48 serving(s)

Number Of Ingredients 8

1 (18 ounce) package white cake mix
1 cup quick-cooking oatmeal
1/2 cup peanut butter
1 egg
2 tablespoons 2% low-fat milk
8 ounces low-fat cream cheese, softened
16 ounces caramel ice cream topping
12 ounces milk chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Coat a 9-inch by 13-inch baking pan with cooking spray (or line with sprayed foil to help get them out of the pan after baking & make clean-up easier).
  • Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs.
  • Whisk the egg with the milk and add to crumb mixture, stirring until well mixed. Reserving 3/4 cup of mixture, press remainder into bottom of pan.
  • Beat cream cheese until smooth. Add caramel and beat until well mixed. (Take the lid off the caramel jar then microwave for a few seconds to make more pourable.)
  • Spread caramel cream cheese mixture over crust.
  • Sprinkle with chocolate chips and reserved crumbs.
  • Bake for 30 minutes. Let cool completely; cut into bars.
  • These are really rich so cut into small bars!

Nutrition Facts : Calories 113.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 8.4, Sodium 139.9, Carbohydrate 17.5, Fiber 0.6, Sugar 6.8, Protein 2.3

OH-SO-EASY CHOCOLATE-PEANUT-CARAMEL BARS



Oh-So-Easy Chocolate-Peanut-Caramel Bars image

Enjoy delicious dessert with these peanut and chocolate, caramel topped bars made using refrigerated sugar cookie dough.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated sugar cookie dough
1 1/2 cups salted peanuts
1 cup semisweet chocolate chips
1/2 cup caramel ice cream topping
2 tablespoons all-purpose flour

Steps:

  • Heat oven to 350°F (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 13 to 17 minutes or until light golden brown.
  • Remove partially baked bars from oven. Sprinkle peanuts and chocolate chips evenly over warm bars. In small bowl, mix caramel topping and flour until well blended. Drizzle evenly over top.
  • Return to oven; bake 15 to 18 minutes longer or until center just begins to bubble. Cool completely, about 1 hour. Cut into 6 rows by 6 rows. Store tightly covered.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 9 g, TransFat 1/2 g

CHOCOLATE PEANUT BUTTER BARS IV



Chocolate Peanut Butter Bars IV image

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Provided by justine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 24

Number Of Ingredients 5

2 ½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 ¾ cups confectioners' sugar

Steps:

  • In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g

Tips:

  • Use high-quality chocolate, peanut butter, and caramel for the best flavor.
  • Make sure the butter is cold before creaming it with the sugar.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the flour, baking soda, and salt until just combined.
  • Do not overmix the batter.
  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
  • Let the bars cool completely before frosting.
  • For the frosting, beat the butter and cream cheese together until light and fluffy.
  • Add the powdered sugar and vanilla extract and beat until smooth.
  • Spread the frosting over the cooled bars.
  • Top with chopped peanuts and drizzle with melted chocolate.
  • Chill the bars for at least 30 minutes before serving.

Conclusion:

Chocolate peanut butter and caramel club bars are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a dessert that is sure to please everyone. These bars are also a great way to use up leftover chocolate, peanut butter, and caramel. So next time you're looking for a sweet treat, give these chocolate peanut butter and caramel club bars a try.

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