Hello everyone, I hope you are all well!

These crunchy candybars are the perfect snack, my children love them.

Here is the recipe, enjoy!

Caramel & peanut butter crunch candybar with Oreos:

  • 2 cups (440 g) regular sugar
  • 1/2 cup (120 ml) water
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 1/4 cup (50 g ) butter
  • 4 1/4 cup (1 liter) Kelloggs’s Honey Smacks
  • 1 1/2 cup (150 g) coconut
  • 1 cup (250 g) cruncy peanut butter (peanøttsmør)
  • 3 1/2 oz. (100 g) crushed Oreos

Bring out all the ingredients.

You could substitute the Oreos with other cookies, M&Ms, peanuts, almonds.. whatever you have at hand or like best.


Put the sugar and water into a saucepan and place on a medium heat, stirring until the sugar has dissolved.

When the sugar has dissolved, stop stirring and turn up the heat to high.

Let it boil until the temperature reaches 320-350 ˚F (160-180 ˚C). Do not stir at this point!


When the temperature has reached 320-350 ˚F (160-180 ˚C) the syrup should have a golden caramel color.

Remove the pan from the heat.

Now add the cream, and be careful as the caramel will bubble up.

Stir well.

Stir in the peanut butter. I use the crunchy type here, PeterPan Crunch even contains some peanut pieces.

Put all the dry ingredients into a large bowl, then pour over the caramel.

Stir well.

Pour the mixture into a lined 8×11-inch (20×30 cm) pan and leave to cool for 30 minutes.

Meanwhile, make the chocolate topping.

Chocolate Ganache:

  • 10 oz. (300 g) dark chocolate
  • 1/2 cup (120 ml) heavy cream

Put the chocolate and the cream into a small saucepan. Place on a low heat, stirring until melted and smooth.

Pour over the candybar base.

Spread over the top to get an even layer. Leave to set for at least 2-3 hours.

Cut into squares and enjoy…

Have a nice day everyone!

Hugs from me to you.








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