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peanut butter caramel biscuit bars

Peanut Butter Caramel Biscuit Bars

Aimee Field
Crumbly, creamy and so so delicious. These peanut butter caramel biscuit bars are the best crowd pleasing no-bake recipe! Perfect for lunchboxes or an afternoon treat!
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Traybake
Cuisine British
Servings 8 Big Bars(or 16 small squares)

Ingredients
  

Base

  • 300 g digestive biscuits
  • 120 g unsalted butter

Caramel Filling

  • 397 g condensed milk one tin
  • 80 g light soft brown sugar
  • 3 tbsp golden syrup
  • 100 g unsalted butter chopped into small chunks
  • 50 g peanut butter

Topping

  • 300 g milk chocolate
  • 30 g unsalted peanuts

Instructions
 

  • For the base: Lightly grease a high-sided 20cm square baking tin and line with baking paper, ensuring the paper folds over the edge of the tin slightly, so you can use it to help remove the bars once set. In a food processor, or using a rolling pin and bag, crush the biscuits to a fine crumb. Then melt the butter, either in a heat-proof bowl in a microwave or in a saucepan on the hob. Then pour this into the biscuit crumbs and mix together until combined and starting to clump.
  • Pour into the prepared baking tin, and press down with the back of a spoon or measuring cup to make a level base. Then place into the fridge to chill for 30 minutes.
  • For the caramel filling: Combine the condensed milk, brown sugar, golden syrup and butter in a medium heavy-bottomed saucepan. Using a silicone spatular or wooden spoon, stir constantly over a medium-low heat until the mixture has thickened and turned a caramel colour. This will take about 10 minutes. Take off the heat and stir in the peanut butter. Then pour over the chilled biscuit base, spreading evenly and place back in the fridge to chill completely - about one hour.
  • For the topping: Finally, melt the chocolate either in a heat-proof bowl in a microwave or on the hob using a bain-marie. Then pour over the top of the set caramel, and scatter on the peanuts. Place back into the fridge to chill until set, this should take about 1 hour. Then cut into 8 bars or 16 squares and serve.

Notes

Biscuit bars can be kept in an air-tight container for up to one week. 
Keyword biscuit base, caramel, milk chocolate, peanut butter