Get your fat pants out, because once you make these Peanut Caramel Bars you won't be wearing your skinny jeans for a while.
I love making my own versions of non-vegan chocolate bars, and these are the best ones I've made yet! Inspired by Snickers, these bars are crunchy, chewy and peanutty - and absolutely irresistible!
Peanut Caramel Bars
1C golden syrup
1C smooth peanut butter
1tsp vanilla bean paste/extract
5 1/2C cornflakes
200g vegan cooking chocolate
In a large saucepan over a medium heat melt the sugar and golden syrup, stirring regularly until the sugar is completely dissolved and the mixture is smooth. Turn off the heat and add the peanut butter and vanilla. Stir until the mixture is smooth and thick and set aside.
Put the cornflakes into a large mixing bowl and pour over the peanut caramel. Stir until the cornflakes are completely coated in the caramel.
Grease your tin (I used an 8 hole mini loaf tin but you can use a brownie tray if you like) and spoon the filling into the tin, pressing down evenly. Leave to cool and then refrigerate for a couple of hours until firm.
Remove from the fridge and carefully use a knife to pop the bars out of the tin and cut them in half length ways (or if you are using a brownie tray slice into 16 bars and then remove them from the tin)
Melt the chocolate over a double boiler or in the microwave and leave to cool for about a minute so the chocolate isn't too runny. Line a baking tray with grease proof paper and coat half the bars in the chocolate, using two forks to turn them in the chocolate and to remove them. Make sure to tap the forks on the side of the bowl before placing the bars onto the baking sheet to remove excess chocolate. Top the bars with halved salted peanuts and refrigerate overnight to set before serving.
Store in an airtight container in the fridge for 2-3 weeks (but I doubt they'll last that long!)