Description

A delightful homemade version of classic candy bars, layered in jars for a fun and shareable treat.

Ingredients

Scale

1 cup roasted salted peanuts (coarsely chopped)
1/2 cup granulated sugar
1/4 cup light corn syrup
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon sea salt
8 ounces milk chocolate chips
1 tablespoon shortening (optional, for smoother melting)
1 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup unsalted butter (softened)
1/2 teaspoon vanilla extract
1 pinch salt
10 ounces semi-sweet chocolate chips
1 tablespoon vegetable oil
4 cups puffed rice cereal
1/2 cup roasted peanuts (chopped)
1/2 cup unsalted butter
1 bag (10 oz) marshmallows
1/2 cup brown sugar
1/4 cup light corn syrup
8 ounces milk chocolate chips
6 cups Rice Krispies cereal
1/2 cup unsalted butter
1 bag (10 oz) mini marshmallows
1/2 teaspoon vanilla extract
1 pinch salt
4 ounces white chocolate chips (for drizzling)

Instructions

In a medium saucepan over medium heat, combine the sugar, corn syrup, butter, heavy cream, and sea salt; stir constantly until the butter melts and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat and stir in the chopped peanuts immediately. Melt the milk chocolate chips and shortening in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. To assemble the jar, place a layer of the peanut caramel mixture at the bottom, followed by a drizzle of melted chocolate. Repeat layers until the jar is full, finishing with a top layer of chocolate. Allow the jars to sit at room temperature for 30 minutes to set before serving.
In a large bowl, beat the peanut butter, powdered sugar, softened butter, vanilla, and salt together until smooth and creamy. Scoop small portions of the peanut butter mixture (about 1 tablespoon each) and roll them into balls. Place them on a parchment-lined tray and freeze for 15 minutes to firm up. Melt the chocolate chips and vegetable oil in a double boiler or microwave, stirring until completely smooth. Place a frozen peanut butter ball into the bottom of a small jar. Pour melted chocolate over it until fully covered. If making multiple layers, let the first layer set slightly before adding another peanut butter ball. Refrigerate the jars for at least 30 minutes to allow the chocolate to harden completely before serving.
In a large pot, melt the butter over medium heat. Add the brown sugar and corn syrup, stirring until dissolved. Add the marshmallows to the pot and stir continuously until they are fully melted and the mixture is smooth. Remove from heat and fold in the puffed rice cereal and chopped peanuts until evenly coated. Spoon the mixture into the bottom of a jar, pressing down firmly to create a compact layer. Melt the chocolate chips and pour over the cereal mixture, covering it completely. Allow to cool at room temperature until the chocolate sets.
Melt the butter in a large pot over low heat. Add the mini marshmallows and stir until completely melted and smooth. Remove from heat and stir in the vanilla extract and salt. Add the Rice Krispies cereal to the pot and fold gently until all the cereal is coated with the marshmallow mixture. Spoon the mixture into a jar, pressing it down gently to fill the space without crushing the cereal too much. Melt the white chocolate chips and drizzle over the top of the treat in the jar. Let it set before serving.

Prep Time: 30 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 1

Keywords: Snickers Bars Tips: If the caramel hardens too quickly after removing it from the heat, gently reheat it over low heat for a few seconds to make it easier to spread in the jar. Reese's Cups Tips: Ensure the peanut butter balls are very cold before dipping them in chocolate; this prevents the chocolate from melting the center and keeps the shape intact. Baby Ruths Tips: Press the cereal mixture down firmly in the jar to prevent it from falling apart.