No-Bake Peanut Chocolate Bars

These no-bake peanut chocolate bars are chewy, rich, and satisfyingly crisp thanks to the roasted peanuts. Everything comes together in one saucepan: sugar, cream, and chocolate melt into a glossy caramel-chocolate mixture that clings to every nut. Let it cool, slice it into bars, and finish with powdered sugar for a homemade dessert that keeps beautifully and disappears fast.

Ingredients

• Roasted peanuts — 2 to 3 cups (about 10.5 to 15.9 oz / 300–450 g)
• Sugar — 1 cup (about 7 oz / 200 g)
• Unsalted butter — 50 g (1.8 oz)
• Heavy cream or milk — 1/2 cup (about 4 fl oz / 120 ml)
• Chocolate — 150 to 200 g (about 5.3 to 7 oz; chopped or in callets, dark or milk)
• Powdered sugar — for coating

How to Make It

1. Prepare the pan: line a 20 x 20 cm (8 x 8 in) rectangular pan with plastic wrap or parchment, leaving an overhang for easy lifting.
2. Combine the ingredients: pour the roasted peanuts into a deep, heavy-bottomed saucepan. Add the sugar, butter, heavy cream (or milk), and chocolate.
3. Melt and reduce: set the pan over medium heat and stir constantly with a silicone spatula. Cook for 6 to 10 minutes, until the sugar has fully dissolved, the butter and chocolate have melted, and the mixture is smooth, thick, and stretchy.
4. Pack into the pan: transfer the hot mixture to the prepared pan, spread it evenly with the spatula, and press it down firmly so there are no gaps.
5. Chill: let it stand at room temperature until just warm, then refrigerate until fully set, 45 to 60 minutes.
6. Serve: lift the slab out of the pan, cut into bite-size pieces, and coat each piece generously in powdered sugar.

Nutrition per Serving

Calories	≈ 300 kcal
Protein	≈ 7 g
Fat	≈ 20 g
Carbohydrates	≈ 24 g
Fiber	≈ 2 g
Sugar	≈ 18 g
Sodium	≈ 60 mg

Tips and Variations

• Texture: the longer you cook the mixture, the firmer the bars will be. For a softer, chewier bite, take it off the heat as soon as the sugar has dissolved and everything comes together.
• Chocolate choice: dark chocolate gives a deeper cocoa flavor and less sweetness; milk chocolate makes the bars softer and creamier. You can use a 50/50 mix.
• Salt sharpens the flavor: a pinch of flaky sea salt or a few flakes on top balances the sweetness beautifully.
• Add-ins: vanilla, cinnamon, crushed wafers, sesame seeds, or chopped dried apricots all work well. Keep the total add-ins to no more than 1/2 cup.
• Cutting: use a sharp knife, dipping the blade in warm water and wiping it clean after each cut for neat edges.
• Storage: keep the bars in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.

FAQ

Can I use milk instead of cream?

Yes. Cream gives the bars a richer, denser texture, while milk makes them slightly softer and lighter. For the best results, use whole milk.

How do I know when the mixture is ready for the pan?

It should be fully smooth and glossy, with no sugar crystals left, noticeably thicker, and ribbon off the spatula while coating the peanuts evenly.

What can I use instead of peanuts?

Cashews, almonds, hazelnuts, or a mixed nut blend all work well. For extra crunch, add a little puffed rice or crushed wafers.