Peanut butter and caramel toffee chocolate bars

"I was tempted to call these treats ‘Lethal weapon bars’ or ‘The bomb bars’, as they’re both lethal and the ultimate, decadent bomb," says blogger Diane Bibby of Bibby's Kitchen @ 36. Containing condensed milk and stacked with chocolate, coconut, peanut butter and toasty pecan nuts - we think it might be quite an apt name!

Serves: Makes 24


200g shortbread biscuits
120g butter, melted
150g of each milk and dark chocolate, chopped
50g desiccated coconut
1/4 cup crunchy peanut butter
1 tin (385g) condensed milk
100g pecan nuts, chopped


Preheat the oven to 170º C. Line and grease a 32 x 20cm baking tin with parchment paper. Process the biscuits to a fine breadcrumb texture. Pour the melted butter over the crumbs and blitz briefly to combine the mixture. Press firmly into the lined tin and smooth over with the back of a spoon.

Scatter over the chocolate. Dot with 1/2 teaspoon amounts of peanut butter. Follow with a scattering of coconut. Drizzle the condensed milk over the top and finish with the chopped pecan nuts. Bake for 40-45 minutes. The bars should be golden brown on top. Allow to cool in the tin before slicing into bars or squares.

Store in an airtight container in the refrigerator to keep the bars firm.

Recipe reproduced with kind permission from Bibby's Kitchen @ Thirty six, a food blog with inspirational recipes for vibrant, seasonal food and delectable bakes.

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