Simply Divine Desserts

Divine Caramel Peanut Bars

This candy bar is all natural, gluten-free, and free from refined sugar. Feel free to change up the caramel and create your own. I have done a few different types of caramels — Paleo, low carb, sugar free — for these bars. The options can be endless. I hope you enjoy these candy bars as much as my husband and I do.

Nougat Layer 

• ½ cup natural peanut butter
• ¼ cup honey
• 3 scoops (1 cup) Divine Vanilla Peanut Butter Protein Powder
• Parchment paper
• Non-stick cooking spray

1. Mix all ingredients in a medium size bowl until fully combined. You may have to get your hands a little dirty.

2. On a sprayed sheet of parchment paper, place nougat mixture and either press with hands or roll mixture to desired thickness. I usually shoot for an 8×8 dimension.

3. Cut into bars (4” length and 1 ½ “width) leaving it in square form. Place in freezer.

Caramel Layer

• 8 to 10 pitted dates (soaked in boiling water for about 10 min.)
• ¼ cup date water
• ½ tsp vanilla extract
• 1 scoop Divine Caramel Corn Protein Powder
• ½ cup peanuts of choice

1. Combine all ingredients, except peanuts, in a blender, and blend until smooth. If mixture is too runny add a tablespoon of protein, at a time until you get the desired consistency. If mixture is too thick add a tablespoon of water at a time until desired consistency.

2. Spread caramel over nougat then sprinkle with peanuts. Place back in freezer to firm up.

3. Let mixture sit for an hour or best overnight.

Chocolate Layer

• 1 to 1½ cups chocolate of choice
• Coconut oil

1. In a small pot (big enough to dip bars) melt chocolate on low heat.

2. Add coconut oil a tablespoon at a time until it reaches desired consistency. I like my chocolate thin but not so thin that I have to double dip.

3. Once chocolate is where you like it, take the bars out of freezer and carefully break apart where the cuts are made.

4. Place the bars back on parchment paper and return to the freezer when completed and let harden.

5. Eat right out the freezer or store in airtight, freezer safe, container. ENJOY!

Divine Peanut Butter Toffee

When making this recipe, the weather plays a huge role in how your candy will turn out. Sometimes you will end up with a nice soft crunch and other times you will get a harder candy. But don’t get discouraged because it’s still a to-die-for candy bar. Try not to eat the whole pan!

Toffee Layer

• 1 cup natural peanut butter
• 1 tablespoon vanilla extract
• 3 scoops (1 cup) Divine Vanilla Peanut Butter Protein Powder
• 1 cup powdered stevia or sugar of choice
• 1/3 cup honey or maple syrup (can also do corn syrup)
• ½ cup water
• ¼ tsp. salt
• Parchment paper
• Non-stick spray
• Candy thermometer
• Chocolate and coconut oil for dipping (optional)

1. In a medium bowl, mix peanut butter, vanilla extract, and protein powder until well combined. Set aside.

2. In a tall, medium-size pot, combine sugar, syrup, and water and stir until sugar is dissolved. Place candy thermometer in mixture and turn on stove to medium high heat.

3. Cook mixture, over medium high heat, until it reaches temperature of 290 F.

4. Once mixture reaches 290 F, remove thermometer, add peanut butter mixture and stir with a wooden spoon until well combined. Pour mixture into an 8×8, parchment lined and sprayed, pan or just on the parchment paper and roll out to desired thickness. I go for an 8×8 dimension.

* If you notice it is taking a while for your mixture to reach desired temperature then just keep an eye on it. As soon as it starts to turn to a dark amber, pull from heat and add peanut butter mixture.

5. Cool for 3 to 5 minutes, score with an oiled knife (4” length and 1 ½” width) then place in freezer to harden, about 30 minutes. You can either dip in chocolate or break apart and store in airtight container in the refrigerator.

Chocolate Layer

• 1 – 1 ½ cup chocolate of choice
• Coconut oil

1. Melt chocolate on low heat in a small pot, big enough to dip bars.

2. Add coconut oil one tablespoon at a time until it gets to the desired consistency. I like my chocolate thin enough, but not, too thin where I have to double dip.

3. Once chocolate is where you like, take bars out of freezer and carefully break apart where the cuts are made. Place back on parchment paper and put them back in the freezer, and let harden then store in airtight container in the refrigerator. ENJOY!