No-Cook Salted Caramel & Peanut Butter Crunch Bars

An any-time-of-day biscuit bar that will satisfy all those sweet or chocolate cravings.

Difficulty Level

No-Cook Salted Caramel & Peanut Butter Crunch Bars

An any-time-of-day biscuit bar that will satisfy all those sweet or chocolate cravings.

  • 2hr 30min Total Time
  • 16 bars Servings

Ingredients

  • Vegetable oil, for greasing
  • 150g peanut butter (or almond or cashew nut butter)
  • 200g Medjool dates, stones removed
  • 2 teaspoons vanilla extract
  • 1 tub Betty Crocker™ Creamy Deluxe™ Salted Caramel Flavoured Frosting
  • 75g rice pops cereal
  • 400g dark chocolate, broken into pieces

Instructions Hide Images

Preheat the oven to 160°C (140°C for fan forced ovens). Grease and line the base of a 25cm springform cake tin with butter and baking paper.

For the crust, stir the cookie mix together with the butter and egg in a large bowl, until combined. Press the dough into the bottom and 3cm up the sides of the cake tin then set aside.

For filling, beat the cream cheese and sugar, in a large bowl, on low speed of an electric whisk or mixer for 30 seconds or until blended. Beat in the vanilla and eggs, one at a time. Stir in chocolate chips. Spoon into the prepared tin.

Bake for 1 hour - 1 hour 15 minutes or until puffed and light golden brown. Turn the oven off and let the cake stay in the oven for 15 minutes with the door slightly ajar. Remove from oven and run a knife around the inside edge of tin. Place onto a cooling rack to cool, at least 2 1/2 hours. Store covered in refrigerator.

Expert Tips

To coat the bars in the chocolate, place on a wire rack set over a tray.

Spoon the chocolate over the top of the bars and spread over on the sides with a small palette knife.

Decorate with melted white chocolate for a more striking effect.

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