Ingredients
2 cups roasted peanuts, roughly chopped
1 cup creamy peanut butter
1 cup soft caramel candies
2 tablespoons heavy cream
2 cups milk chocolate chips
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
Flaky sea salt, for topping
Extra chopped peanuts, for topping
How to Make
Line a small baking pan with parchment paper.
Melt the caramel candies with the heavy cream over low heat, stirring until completely smooth.
Stir in the peanut butter, vanilla extract, and chopped peanuts until everything is well coated and sticky.
Spread the mixture firmly into the prepared pan, pressing it into an even layer.
Refrigerate for 30–45 minutes, or until firm enough to cut.
Cut into small rectangular bite-size pieces.
Melt the chocolate chips with the coconut oil until smooth.
Dip each peanut-caramel bite into the melted chocolate, coating the top and sides.
Place on parchment paper and immediately sprinkle with chopped peanuts and a little flaky sea salt.
Refrigerate for 20–30 minutes, until the chocolate is completely set.