I think Halloween candy shows up in stores so early because we all end up eating it well before the end of the month. I mean, for the consideration of lunch boxes, candy dishes and movie nights at home, the fun sizes should be sold all year. But then the candy frenzy of October wouldn’t occur, and that wouldn’t be any fun.

So, here’s a quick little number to whip out when you crave all the base flavours of the ultimate mass-produced chocolate bar (chocolate, caramel, peanuts and peanut butter) but can’t bring yourself to buy one of those un-fun-sized bars—I mean, when WAS the last time you saw someone buy a chocolate bar? As it receives the “no-bake” label,  it’s as easy as can be and perfect for kids to help out with if you have some about. If you don’t, wrangle some. The wrappers on those caramels are a b-tch to get off!

 

Chocolate Caramel Peanut Butter Bars
Adapted from Bites Out of Life

The caramel was my addition. I added the cream so that when you pulled the bars out from the cold, you wouldn’t have to contend with a hard, sticky layer. What you have to watch out for is that once the bars start to warm a bit, the caramel gets oozy. This makes the chocolate layer shift, causing a napkin-worthy sweet indulgence. Enjoy.

 

2 cups graham crackers crumbs
3/4 cup butter, melted
1 cup + 1/4 cup creamy peanut butter
1-1/2 cups icing sugar
1-1/2 cups semisweet chocolate chips or chunks
20 caramel candies
1 tablespoon cream
1/2 teaspoon flaky sea salt
1/3 cup roughly crushed and chopped roasted peanuts

Mix the crushed grahams, butter, 1 cup of peanut butter and powdered sugar in a large bowl or in a food processor until smooth and well combined. Pour into an ungreased 9 in x 9 in baking dish and spread evenly. Freeze for 15 minutes.

In a large microwaveable bowl, melt the caramels and cream. It will take about 90 seconds, but stir and check every 30. Spread over the peanut butter layer and sprinkle salt on top. Freeze again for at least 15 minutes.

In a large microwaveable bowl again or over a double boiler, melt the chocolate and remaining peanut butter, stirring every 30 seconds until smooth again if melting in the microwave. Spread in an even layer over top the hardened caramel and peanut butter layers. Sprinkle roasted peanuts on top. Freeze for an additional 15-20 minutes. Cut into squares. Refrigerate leftovers.