Best 6 Sweet And Salty Peanut Bars Recipes

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Calling all peanut butter and chocolate lovers! Prepare your taste buds for a delightful journey as we explore the world of sweet and salty peanut bars. These delectable treats are an explosion of flavors, combining the richness of peanut butter with the sweetness of chocolate and just the right amount of saltiness to create a taste sensation that will leave you craving more. Whether you're looking for an easy-to-make snack or a show-stopping dessert for your next party, this comprehensive guide will walk you through the steps to create the perfect sweet and salty peanut bars that will delight both friends and family alike.

Here are our top 6 tried and tested recipes!

SWEET AND SALTY PEANUT BUTTER BARS



Sweet and Salty Peanut Butter Bars image

Peanut butter, chocolate, and salty cracker crumbs make these Sweet and Salty Peanut Butter Bars a favorite!

Provided by Jennifer McHenry

Categories     bars

Number Of Ingredients 11

1 cup finely ground cracker crumbs*
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Grease an 8-inch square baking pan.
  • Whisk together the cracker crumbs, flour, baking powder, and salt. Set aside.
  • Using an electric mixer on medium speed, beat the peanut butter, butter, sugar, and brown sugar until thoroughly combined. Mix in the egg and vanilla.
  • Reduce mixer speed to low. Gradually add the cracker mixture, mixing just until combined.
  • Spread the batter evenly in the prepared pan. Bake 22 to 25 minutes, or until a pick inserted into the center comes out clean.
  • Remove the pan from the oven. Sprinkle the chocolate chips over the top of the bars, and let stand for about 5 minutes. Then spread the chocolate over the bars. Allow the chocolate to set before cutting into bars.

SWEET AND SALTY PEANUT BARS



Sweet and Salty Peanut Bars image

Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar - a sweet and salty dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 egg, beaten
24 caramels, unwrapped
2 tablespoons butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) salted cocktail peanuts, chopped

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
  • In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
  • Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 28 g, TransFat 0 g

SWEET AND SALTY CRUNCHY NUT BARS



Sweet and Salty Crunchy Nut Bars image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 4h20m

Yield 24 slices

Number Of Ingredients 7

7 ounces bittersweet chocolate (or 1 heaping cup chips)
4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead)
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
3 tablespoons golden syrup (recommended: Lyle's)
2 1/4 cups salted peanuts
6 ounces honeycomb candy
Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches

Steps:

  • Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
  • Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
  • The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
  • Line your springform pan with aluminum foil or use a foil pan.
  • Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
  • Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
  • Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
  • Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

SWEET AND SALTY GRANOLA BARS



Sweet and Salty Granola Bars image

Here's a homemade Garnola Bar that offers both the sweet and salty fan in your family something to cheer about. Crunchy seeds and nuts paired with Eagle Brand Sweetened Condensed Milk and semi-sweet chocolate chips make these a summer staple for families on the go!!

Provided by Chef mariajane

Categories     < 60 Mins

Time 35m

Yield 36 bars

Number Of Ingredients 9

3 cups oats (Robin Hood or Old Mill)
1 cup toasted almond, coarsely chopped
1 cup sunflower seeds (or a combination of both) or 1 cup pumpkin seeds (or a combination of both)
1 cup raisins
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1/2 cup crisco all-vegetable shortening, melted
1 tablespoon kosher salt
1 cup semi-sweet chocolate chips, melted
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 350°F Line a 15x20-inch jelly roll pan with parchment paper.
  • BARS: Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
  • Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
  • TOPPING: Combine melted chocolate and Kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
  • NOTE; When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.

Nutrition Facts : Calories 188.5, Fat 10.1, SaturatedFat 2.6, Cholesterol 3.5, Sodium 220.2, Carbohydrate 21.8, Fiber 2.7, Sugar 10.8, Protein 5.1

SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS



Sweet & Salty Peanut Butter Chocolate Pretzel Bars image

Oh boy. This recipe is a keeper. You may want to double the recipe. I'm glad I did. Recipe courtesy of www.akitchenaddiction.com.

Provided by AmyZoe

Categories     Dessert

Time 45m

Yield 30 serving(s)

Number Of Ingredients 7

1 cup creamy peanut butter, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/4 cup brown sugar
2 cups crushed small pretzels, divided
1 cup chocolate chips

Steps:

  • Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan).
  • In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.
  • Add confectioners' sugar and brown sugar.
  • Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine.
  • Press mixture into the bottom of prepared baking dish.
  • In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.
  • Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly.
  • Refrigerate for at least 3 hours before cutting into bars and serving.

SALTY PEANUT SQUARES



Salty Peanut Squares image

If your gang likes corn chips, they'll love the sweet and salty blend in these fast-fixing bars from Wanda Borgen in Minot, North Dakota. They also make great take-along treats for picnics or tailgate parties and are so easy, the kids just may want to make their own batch.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 dozen.

Number Of Ingredients 6

1 package (9-1/4 ounces) corn chips, lightly crushed, divided
1 cup unsalted peanuts, divided
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1/2 cup milk chocolate chips, melted

Steps:

  • Place half of the corn chips and peanuts in a greased 13-in. x 9-in. pan; set aside. In a large saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan. , Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over mixture in pan; press down lightly. Drizzle with melted chocolate. Cool before cutting.

Nutrition Facts :

Tips:

  • Use a variety of nuts and seeds: This will give your peanut bars a more complex flavor and texture. Some good options include almonds, walnuts, pecans, sunflower seeds, and flax seeds.
  • Don't overcook the peanuts: Overcooked peanuts will be dry and crumbly. Cook them just until they are golden brown and fragrant.
  • Press the mixture firmly into the pan: This will help the bars hold together better. You can use a spoon or your hands to press the mixture down.
  • Chill the bars before cutting them: This will make them easier to cut and will help them hold their shape better.
  • Store the bars in an airtight container at room temperature: They will keep for up to 2 weeks.

Conclusion:

These sweet and salty peanut bars are a delicious and easy-to-make snack. They are perfect for packing in lunches or taking on hikes or camping trips. With a few simple ingredients and a little bit of time, you can enjoy these tasty treats all week long.

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