The Crispy Rice Caramel Peanut Bars is combination on Scotchroo and Snickers flavor profile. There's many of recipes out there with fantastic photos but not the right recipe to make what looks like in the photo. Most of these are AI generated photos looks great but it's not what the normal recipe given. My goal is to show you step by step on how to make a wonderful no bake bar.

How to make a caramel sauce:

Caramel sauce is easy to do with a little practice and just a few ingredients. White sugar, heavy cream, butter and kosher salt is all that is needed. There's a couple of ways to make this sauce, the easy way is to use dry skillet technique. Using dry 10 to 12 inch skillet melt white sugar over medium heat. This is tricky part, by shaking skillet around and swirling techniques melt sugar to amber color, with out burning sugar. This might mean having to lift skillet off heat so doesn't get too hot and burn sugar. Don't be tempted to use a spatula to still sugar this cause sugar to clump and not melt.

When sugar completely melted and light amber color add heavy cream and butter. Now stir continually until golden caramel sauce formed. Do not cook too long it will turn into hard caramel. Cook sauce to 230°F that should be nice sauce constancy. Do a testing of sauce consistency by pour some sauce onto cold plate. Let cool draw finger through sauce if it doesn't run together its perfect. Add some kosher salt to caramel sauce, do taste testing for saltiness test. Now put into bottle for topping used it in this recipe.

The easy way out is to use store bought caramel sauce. They are good but not near as good as homemade version.

Rice Crispy Caramel Peanut layer:

Line a 9 by 13 inch pan with parchment paper to come all the way up the sides of the pan. Note spray the pan with vegetable spray first the parchment paper stick to pan better.

Next melt butter, peanut butter, caramel sauce and semi sweet chocolate chips in heavy duty 5 to 6 quart pan. Stirring often until all is combined, then add vanilla stir quickly. Remove from heat add the rice crispy cereal to melted mixture, stirring with spatula until all is combined well. Place rice crispy mixture into prepared 9 by 13 pan, spread evenly. Try using a measuring cup to help even out mixture. Place this pan into the refrigerator for good hour to cool and set up.

Caramel Layer:

After the crispy rice mixture is cool and set, remove from refrigerator. Pour just enough caramel sauce to cover over top of all rice crispy mixture. Smooth out with offset spatula evenly over all crispy rice. Then place the pan back into refrigerator to firm up the caramel sauce. This should take about 30 minutes.

Chocolate Layer:

While the pan is chilling in the refrigerator melt milk chocolate. The easy way is to melt in microwave at 50% power for 60 second intervals, stirring after each time. When melted if milk chocolate too thick thin out with coconut oil about 1 teaspoon at a time until pours easy. Some chocolates get very thick when melted. Next remove the pan from refrigerator and pour melted milk chocolate over top of caramel layer. Using offset spatula smooth evenly over top of pars. Then sprinkle chopped peanuts all over top of milk chocolate. Place back into refrigerator to set up the milk chocolate.

Dark Chocolate Garnish:

Mean while melt the dark chocolate in microwave at 50% power in 60 second intervals, stirring after each one. Make a pastry bag out of parchment paper or use zip lock baggie, pour melted dark chocolate into pastry bag or zip lock bag. Cut a small hole at end of bag. Remove bars from refrigerator, carefully drizzle dark chocolate over bars in back and forth manner creating nice drizzle garnish. Chill bars in the refrigerator until chocolate is set up.

Cutting Bars:

Remove pan from refrigerator, then lift pars from pan by parchment paper. Using sharp knife score pan 4 by 6. With sharp long knife cut trough bars, wiping knife with damp towel between each cut. After all bars are cut try freezing all cut bars for good 15 minutes. This set chocolate very hard easier to handle and package. Especially if they are going to be wrapped individually. Store refrigerated if warm area, or freeze in contain for 6 months.