Peanut Butter Caramel Bars

You know that moment when you want something sweet… but like, really sweet? Not a polite little cookie. Not a “maybe I’ll just have fruit” situation. I’m talking chewy, gooey, peanut-buttery, caramel-dripping glory.

That’s exactly what Peanut Butter Caramel Bars deliver. They’re rich. They’re indulgent. They’re the kind of dessert you cut into squares and then mysteriously keep going back to “just trim the edges.”

Let’s not pretend we have self-control. Let’s bake.

Why This Recipe is Awesome

Oh, where do I start?

• Three layers of happiness. Buttery peanut butter base, gooey caramel center, and a golden crumble top. Yes please.
• Perfect balance of sweet and salty. That pinch of salt? Game changer.
• Crowd-pleaser. Take these to a gathering and watch them disappear like free Wi-Fi.
• Freezer-friendly. Dangerous knowledge, I know.

These bars basically taste like a peanut butter cup leveled up and got a caramel upgrade. Honestly, it’s unfair how good they are.

Ingredients You’ll Need

Let’s keep it simple and glorious.

For the Peanut Butter Base & Crumble:

• 1 cup unsalted butter, softened (don’t microwave into soup)
• 1 cup creamy peanut butter (smooth = superior texture)
• 1 cup brown sugar (that deep caramel vibe)
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt (do not skip)

For the Caramel Layer:

• 1 bag (about 11 oz) soft caramels, unwrapped
• ¼ cup heavy cream

Optional but encouraged:

• Flaky sea salt on top
• Chocolate drizzle (if you want to send it over the edge)

Step-by-Step Instructions

1. Preheat like you mean it.
   Set your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper for easy lifting later.
2. Cream the good stuff.
   In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until fluffy. This is where the magic starts.
3. Add eggs and vanilla.
   Mix in eggs one at a time, then stir in vanilla. Scrape the bowl. No ingredient left behind.
4. Mix the dry ingredients.
   In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture. Stir until just combined. Don’t overmix—this isn’t a marathon.
5. Press the base layer.
   Press about two-thirds of the dough into the prepared pan. Press firmly and evenly. This is your foundation—treat it with respect.
6. Bake the base slightly.
   Bake for 10 minutes. Just enough to set it a bit before adding caramel.
7. Melt the caramel.
   In a saucepan over low heat, melt caramels with heavy cream. Stir constantly. Smooth and silky is the goal—no burnt caramel drama.
8. Pour and spread.
   Pour the melted caramel over the warm base. Spread evenly. Try not to eat it straight from the pan.
9. Add crumble topping.
   Drop spoonfuls of the remaining dough over the caramel layer. It doesn’t have to cover everything. Rustic is cute.
10. Bake again.
    Return to the oven and bake for 20–25 minutes until golden brown.
11. Cool completely.
    And I mean completely. If you cut too early, you’ll have peanut butter caramel lava bars. Delicious but messy.
12. Slice and admire.
    Sprinkle flaky salt if using. Cut into squares. Try to share.

Common Mistakes to Avoid

• Not lining the pan. Caramel sticks like it has attachment issues. Use parchment.
• Overcooking the caramel. Burnt caramel = sadness. Keep heat low and stir constantly.
• Cutting too soon. Patience is everything. Warm caramel will ooze everywhere.
• Overmixing the dough. It makes the bars dense instead of soft and chewy.
• Skipping the salt. Sweet without salt is just… flat. Balance matters.

Alternatives & Substitutions

• Homemade caramel: Feeling ambitious? Make your own caramel sauce. Respect.
• Salted caramel version: Add ½ teaspoon salt to the caramel layer for extra contrast.
• Chocolate twist: Stir mini chocolate chips into the dough or drizzle melted chocolate on top.
• Nut-free option: Use sunflower seed butter instead of peanut butter.
• Gluten-free swap: Use a 1:1 gluten-free flour blend. Texture stays surprisingly good.

FYI, adding a light chocolate drizzle on top makes these look bakery-level fancy with minimal effort.

FAQ (Frequently Asked Questions)

Can I use jarred caramel sauce instead of melted caramels?
Yes, but use a thick one. Thin caramel sauce will soak into the base instead of forming a gooey layer.

Why are my bars too soft?
You probably cut them before they fully cooled. Or your caramel layer was too warm. Chill them for cleaner slices.

Can I freeze these?
Absolutely. Wrap tightly and freeze up to 2 months. Thaw in the fridge before serving.

Can I reduce the sugar?
You can slightly reduce it, but keep in mind caramel is already sweet. These are indulgent bars. Embrace it.

Do I need crunchy peanut butter?
No, but you can use it for texture. I personally love smooth for that creamy base.

Can I double the recipe?
You can, but use two pans. Overcrowding one pan will mess with baking time and texture.

How should I store them?
Room temperature in an airtight container for 3–4 days. Refrigerate if your kitchen runs warm.

Final Thoughts

These Peanut Butter Caramel Bars are rich, chewy, gooey perfection. They’re not shy. They’re not subtle. They show up loudly and unapologetically sweet—and honestly, we respect that.

Make them for a party, a potluck, or just because Tuesday felt hard. Cut them into neat little squares and pretend you’ll only eat one.

Now go make a batch and prepare for compliments. And maybe hide a few for yourself. You deserve it.