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Salted Caramel Peanut Crunch Chocolate Bars with Catalina Crunch 3

Salted Caramel Peanut Crunch Chocolate Bars with Catalina Crunch

Rebecca Huff
Salty, sweet, crunchy dessert that won't bust your diet goals! Keep some on hand for your salty sweet cravings!
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Course Dessert

Ingredients
  

  • 1 stick butter
  • 1/2 cup Pyure Organic Confectioners Blend Powdered Sugar Substitute
  • 1 tsp caramel extract
  • 1/2 cup nut butter almond, peanut, etc
  • Maldon Salt Flakes
  • 1/2 cup salted peanuts
  • 1 1/2 cups Catalina Crunch all flavors work well: Graham, Cinnamon Toast, Chocolate, and Maple Waffle
  • 1 Bag Stevia Sweetened Chocolate Chips 12 ounces

Instructions
 

  • Melt butter and sweetener in a pan over medium heat, stirring constantly.
  • When mixture starts to simmer, reduce heat to half, continue stirring for a minute longer, add nut butter.
  • Turn off heat completely; add caramel extract.
  • Remove from heat but continue to stir for another minute or so until it stops simmering.
  • Add nuts and cereal, stirring well. Sprinkle in a pinch of Maldon Salt Flakes and stir again, press into an 8x8 pan and set aside while you prepare chocolate.
  • In a double boiler melt chocolate chips, pour the melted chocolate over the crunchy mixture and wait for the chocolate to harden.
  • Cut and enjoy!

Notes

If you use a silicone pan, like the beeswax mold above, you will want to put the chocolate down first. However, if you are using a regular brownie pan, you’ll put the cereal down first then top it with the melted chocolate. Also, if you use a silicone mold, tap it on the counter to remove air bubbles before letting it chill.
Silicone mold:
  1. If using a silicone mold, start with the chocolate layer. In a double boiler melt chocolate chips, pour into a silicone pan - allow it to cool in fridge or freezer while you make the filling.
  2. Follow steps 1-5 outlined above
  3. Remove chilled chocolate in silicone pan from the freezer, at this point the chocolate should not be completely set; pour cereal mixture on top, gently pressing into chocolate.
  4. Place a cutting board on over the pan and invert to remove the bars. The chocolate should now be on the top.
  5. Return to fridge to cool completely before removing from silicone pan.
Keyword Catalina Crunch
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