Chocolate Peanut Bar - SK Khazana

Chocolate bars stuffed with peanuts, caramel and peanut butter – just yummy This is a Sanjeev Kapoor exclusive recipe.

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Chocolate Peanut Bar - SK Khazana

Main Ingredients Milk chocolate mini bars, Roasted peanuts
Cuisine Fusion
Course Desserts
Prep Time 51-60 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Chocolate Peanut Bar - SK Khazana

  • 200 grams Milk chocolate mini bars
  • 1/2 cup Roasted peanuts
  • 50 grams Dark chocolate mini bars
  • 150 grams Castor sugar
  • 1/2 cup Fresh cream
  • 1 tablespoon Butter
  • 2 tablespoons Liquid glucose
  • Creamy peanut butter for piping


  1. Roughly chop milk chocolate and put into a bowl. Keep the bowl on a double boiler and let the chocolate melt stirring continuously. Add dark chocolate and continue to stir till all the chocolate has melted. .
  2. Take the bowl off the boiler and temper the chocolate by stirring continuously till the temperature reaches 30˚C - 32˚C.
  3. Fill the chocolate into bar shaped moulds and tap gently. Let it set for 30 seconds and tip the mould over the melted chocolate bowl to pour the excess chocolate. Remove the chocolate sticking on top the mould with a scraper. Keep it in refrigerator to set.
  4. Meanwhile roughly chop the peanuts.
  5. For the caramel, melt castor sugar in a non-stick pan, swirl the pan to avoid burning the sugar. When the sugar begins to caramelize add cream and mix well. Add butter and mix well. Add liquid glucose and mix well. Switch the heat off and add peanuts, mix well and leave it to cool down completely.
  6. Bring the mould out of the refrigerator; put some peanut-caramel mixture in each chocolate shell. .
  7. Take peanut butter in a piping bag and pipe out a thin layer on top of the peanut-caramel mixture.
  8. Pour the remaining melted chocolate on each bar and tap to level the top. Gently scrape off the excess chocolate with a scraper. Keep the mould back in the refrigerator to set.
  9. De-mould, wrap each bar in a piece of aluminium foil and then in a piece of yellow gelatine paper. Serve.