Salted Caramel Peanut Butter Slice

    1747
    Salted Caramel Peanut Butter Slice

    It’s impossible to beat the sweet and salty flavor combination in these Salted Caramel Peanut Butter Slice bars! The layers of flavor create one of our favorite desserts yet! 

    Salted Caramel Peanut Butter Slice Ingredients: 

    Base

    ½ c raw almonds

    5 medjool dates, pitted

    3 tbsp coconut oil, melted

    ¼ c unsweetened shredded coconut

    Caramel

    10 medjool dates, pitted

    ½ c Salted Caramel Peanut Butter

    2 tbsp agave

    ¼ tsp sea salt

    Chocolate

    ½ c unsweetened cocoa powder

    ½ c plus 2 tbsp agave

    ¼ c coconut oil, melted

    Base Layer

    Salted Caramel Peanut Butter Slice Salted Caramel Peanut Butter Slice Salted Caramel Peanut Butter Slice

    Peanut Butter Caramel Layer

    Salted Caramel Peanut Butter Slice Salted Caramel Peanut Butter Slice

    Chocolate Layer

    Salted Caramel Peanut Butter Slice Salted Caramel Peanut Butter Slice Salted Caramel Peanut Butter Slice Salted Caramel Peanut Butter Slice

    Salted Caramel Peanut Butter Slice

    Print Recipe
    Salted Caramel Peanut Butter Slice
    It's impossible to beat the sweet and salty flavor combination in these Salted Caramel Peanut Butter Slice bars! The layers of flavor create one of our favorite desserts yet!
    Salted Caramel Peanut Butter Slice
    Course Dessert
    Prep Time 30 minutes
    Servings
    Ingredients
    Base Layer
    Caramel Layer
    Chocolate Layer
    Course Dessert
    Prep Time 30 minutes
    Servings
    Ingredients
    Base Layer
    Caramel Layer
    Chocolate Layer
    Salted Caramel Peanut Butter Slice
    Instructions
    1. Place all base ingredients into a food processor and blitz until you have small crumbles. Press the base into the bottom of an 8x8 inch pan lined with parchment paper and set aside while you prepare your caramel.
    2. Place all caramel ingredients into a food processor and blitz until smooth. You may need to stop and scrape the sides a few times. The date caramel will be very sticky so it’s best to press it over the base using your fingertips. To prevent the caramel from sticking to your fingers, wet them slightly. Once the caramel layer is evenly distributed over the base, set aside while you make your chocolate layer.
    3. Whisk your syrup and coconut oil together until smooth. Add in cocoa powder and continue mixing until incorporated. Pour chocolate layer evenly over the caramel layer. Place the pan into the freezer for 20-30 minutes or until chocolate is solid.
    4. Cut into 10 evenly sized bars and serve. Store in an airtight container in the fridge
    Recipe Notes

    Recipe Courtesy Of Ciarra Siller 

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