• 18 whole graham cracker sheets or approximately 2 1/2 cups crumbs
  • 3/4 cup butter or margarine, melted
  • 11.5 ounce milk chocolate morsels
  • 1 1/2 cup coarsely chopped Peanut Shop Handcooked Virginia Peanuts (lightly salted )
  • 12 1/4 ounce caramel topping


Place graham crackers in large zip top plastic bag; crush with rolling pin to make fine crumbs or use a food processor. Stir together crumbs and butter; press into bottom of a 13x9-inch baking pan lined with lightly greased aluminum foil. Sprinkle with chocolate morsels and peanuts. Drizzle with caramel topping. Bake at 350° F. for 22 to 24 minutes or until bubbly. Cool in pan on a rack. Chill at least 30 minutes or until firm. Remove from pan holding sides of foil; cut into bars. Store in refrigerator.

Makes: 32 bars

Recipe Tip: -To chop peanuts, place in a heavy duty quart size self-sealing plastic bag. Crush peanuts with a rolling pin into small pieces.

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