Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 14 oz soft caramel candies, unwrapped
  • 2 tablespoons heavy cream
  • 1 cup roasted salted peanuts
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil or shortening

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line the baking pan with parchment paper, leaving an overhang for easy removal.
  3. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes or until lightly golden.
  5. In a saucepan over medium heat, combine caramel candies and heavy cream, stirring until melted and smooth. Remove from heat and stir in roasted peanuts.
  6. Pour the caramel-peanut mixture over the baked crust, spreading it evenly.
  7. Allow the caramel to set for 15 minutes at room temperature.
  8. In a double boiler or microwave, melt chocolate chips with coconut oil until smooth.
  9. Pour melted chocolate over the caramel layer, spreading it evenly.
  10. Chill in the refrigerator for at least 30 minutes until set.
  11. Once solid, use parchment overhang to lift bars out and cut into squares.