The peanut bars are delicious treats without lactose and gluten. Very similar to those sold in stores that we lactose intolerant people can’t enjoy, I decided to try to reproduce them. Peanut bars are made from a soft base of marshmallows, lactose-free condensed milk, and peanut butter, a layer of caramel and salted peanuts, between two layers of dark chocolate.
Also discover other recipes with peanuts:
- Difficulty: Medium
- Cost: Medium
- Portions: 10-12
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: Fall, Winter
Ingredients
- 25 oz 60% dark chocolate
- 4 tbsp butter (lactose-free with less than 0.01% lactose or plant-based)
- 5 tbsp condensed milk (lactose-free with less than 0.01% lactose or plant-based)
- 7 cups marshmallows (gluten-free)
- 14 oz caramel (mou)
- 1/3 cup peanut butter (gluten-free)
- 2 cups roasted salted peanuts
- 2 tbsp water
- 1 cup sugar
- 1 cup heavy cream, 35% fat (lactose-free with less than 0.01% lactose or plant-based)
Tools
- 1 Baking Pan
- 1 Bowl
- 2 Pots
Procedure
Melt the dark chocolate in a bain-marie or in the microwave. Line the bottom of a high-sided baking pan with a sheet of parchment paper.
Pan size 8×12 inches.
Pour half of the melted chocolate into the pan, level well, and let cool in the fridge.
Meanwhile, heat the butter with the condensed milk. In another pan, melt the marshmallows over low heat with the two tablespoons of water.
Off the heat, add the condensed milk and butter cream and peanut butter to the marshmallows.
Mix well, pour over the dark chocolate layer, and cool for 1 hour in the fridge.
Prepare the caramel by heating the sugar in a pan. Meanwhile, also heat the cream in a separate pot.
When the sugar is completely liquid and amber-colored, gradually add the boiling cream. Be careful because it’s very hot.
Cook, continuing to stir with a whisk until you get a thick cream.
Make a layer of peanuts on the cold dessert. Pour the caramel and spread it quickly to cover all the peanuts.
Cool again in the fridge for 30 minutes. Melt the chocolate again and cover everything.
Let it cool well for at least 8 hours. Unmold with the help of the parchment paper and cut into cubes
WARNING: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they are free from gluten contamination
Advice
Store in the refrigerator for 7-10 days.
Store in the refrigerator for 7-10 days.
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