Line a 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
In a heavy 1 1/2 quart saucepan combine vanilla caramels, the 3 T. butter and milk. Cook over low heat, stirring occasionally, until caramels are melted. Stir in the chopped peanuts. Pour mixture into prepared pan.
Chill about 1 hour or until firm. When firm, use the foil to lift candy out of the pan; cut candy into 2 x 1 inch rectangles.
Melt the dipping chocolate or confectioners coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place.
Makes 32 candy bars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 327 (82%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||48 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 9g|
|Cholesterol 23.5mg||7 %|
|Sodium 74.4mg||3 %|
|Potassium 408.6mg||11 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 4.6g|
|Protein 14.8g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 398
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