Chocolate Caramel Nut Bars taste just like a Snickers bar! These bars are a mix of salty and sweet. The first time I tasted these bars I couldn’t believe it! These bars reminded me so much of biting into a Snickers bar. So if you like the classic Snicker bars you will love these Chocolate Caramel Nut Bars. These bars have a salted nut roll base and then they are dipped in chocolate and caramel.

Chocolate Caramel Nut Bars are perfect for any occasion and are extremely easy to make! This no-bake dessert doesn’t require an oven so that’s another added benefit. So grab your ingredients and try this amazing dessert recipe. Your taste buds will thank you.

Freezing chocolate caramel nut bars

Yes, you can freeze these bars. These bars taste great when they are cold, but they can’t be eaten frozen due to how hard the caramel gets in the freezer. Make sure to take the bars out of the freezer for about 20 minutes before serving, so the bars can get softer. These bars will be a crowd pleaser!

Ingredients:

16 oz. Roasted salted peanuts
12 oz. Peanut butter chips
10 oz. Bag of miniature marshmallows
14 oz. Can of sweetened condensed milk
1 1/2 tbsp. Butter
11 oz. Bag of baking caramel squares
3 tbsp Heavy whipping cream
3 Cups of milk chocolate chips

How to make chocolate caramel nut bars

Grease a 9×13 pan.
Sprinkle half of the peanuts in the bottom of the pan.
Melt peanut butter chips and butter together.
Stir in sweetened condensed milk.
Mix in marshmallows and make sure all marshmallows are coated.
Pour mixture on top of peanuts in the pan.
Sprinkle the rest of the peanuts on top and press down on them to make sure they stick.

Refrigerate for a couple hours.
Take the bars out of the refrigerator and cut them into squares.
Melt chocolate chips in the microwave for 20 second increments and stir until they are melted.
Dip the top of each bar in chocolate and set them on wax paper to cool. Save remaining chocolate to use as drizzle.
Unwrap caramels and put them in a microwave safe bowl and add heavy dipping cream. Microwave for 20 second increments and stir until the caramel is melted. Don’t over heat the caramel.
Dip the top of each bar into caramel and place them on wax paper to cool. Make sure you don’t have any caramel dripping onto the wax paper. The caramel sticks to wax paper and to the bottom of pans.
Drizzle a small amount of chocolate on top of each bar and let them cool in the refrigerator.
When you store the bars, don’t place them on top of each other and don’t use wax paper in-between as a separator. Store these bars in a pan with only one layer. If you stack the bars on top of each other they will stick.
Enjoy!