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Triple Treats (Copycat Oh Henry Bars)

The scent of melting chocolate and caramel always takes me back to childhood afternoons spent in my grandmother’s kitchen. She wasn’t a fancy baker, but she had a knack for simple, comforting treats that filled our home with warmth. One particular memory stands out: the time she let me “help” her make a batch of chocolate-covered peanut butter bars. I mostly made a mess, but the joy of those sticky fingers and the anticipation of that first bite are forever etched in my heart. Today, when I recreate similar candies, I’m not just baking; I’m reliving those precious moments.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes (includes chilling time)
Servings: varies
Yield: Approximately 36 small pieces
Dietary Type: Not specified (contains dairy, peanuts)

Ingredients

2 cups milk chocolate chips
2 tablespoons shortening
30 vanilla caramels, unwrapped
3 tablespoons butter
2 tablespoons water
1 cup chopped peanuts

Equipment Needed

Double boiler or heat-safe bowl and saucepan
8-inch square pan
Aluminum foil
Spatula
Measuring cups and spoons

Instructions

Prepare your 8-inch square pan by lining it with aluminum foil. Make sure the foil extends slightly over the edges to make removing the bars easier later.
In a double boiler, or a heat-safe bowl set over a simmering pot of water, combine the milk chocolate chips and shortening. Ensure the bottom of the bowl doesn’t touch the water.
Gently melt the chocolate and shortening together, stirring constantly until the mixture is smooth and glossy. This prevents the chocolate from seizing or burning.
Remove the melted chocolate mixture from the heat.
Pour half of the melted chocolate into the foil-lined 8-inch square pan.
Refrigerate the pan until the chocolate layer is firm, approximately 20-30 minutes. This creates the bottom chocolate layer of the bars.
While the bottom chocolate layer is chilling, prepare the caramel-peanut filling. In a saucepan over low heat, combine the unwrapped vanilla caramels, water, and butter.
Melt the caramel mixture over low heat, stirring constantly until it is smooth and completely combined. Be patient and stir frequently to prevent burning.
Once the caramel mixture is smooth, remove the saucepan from the heat.
Stir in the chopped peanuts until they are evenly distributed throughout the caramel.
Remove the pan with the set chocolate layer from the refrigerator. Pour the warm caramel-peanut mixture over the chilled chocolate layer.
Spread the caramel-peanut mixture evenly over the chocolate base.
Pour the remaining melted chocolate over the caramel-peanut layer, spreading it evenly to cover the entire surface.
Refrigerate the entire pan until firm, about 1 hour. This allows all the layers to set completely before cutting.
Once firm, remove the bars from the pan using the foil overhang. Place the slab on a cutting board.
Using a sharp knife, cut the bars into bite-sized pieces. You can cut them into squares or rectangles, depending on your preference.
Serve immediately or store for later.

Expert Tips & Tricks

For an even smoother chocolate layer, temper your chocolate before pouring. Tempering involves carefully heating and cooling the chocolate to stabilize the cocoa butter crystals, resulting in a glossy, snappy finish.
If you don’t have a double boiler, you can use a microwave to melt the chocolate. Heat in 30-second intervals, stirring between each interval, until smooth. Be careful not to overheat the chocolate.
To prevent the caramel from sticking to the saucepan, lightly grease the pan with butter or cooking spray before adding the ingredients.
Use a warm knife to cut the bars for cleaner edges. Run the knife under hot water and dry it before each cut.
If the bars are too soft to cut cleanly, return them to the refrigerator for another 15-20 minutes.
For a more intense peanut flavor, toast the chopped peanuts in a dry skillet over medium heat for a few minutes before adding them to the caramel.
Substitute different types of nuts for the peanuts. Almonds, pecans, or walnuts would also work well.

Serving & Storage Suggestions

These Triple Treats are best served chilled or at room temperature. Arrange them on a platter for parties or simply enjoy them as a sweet treat any time of day.

To store, keep the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage, up to 2 months. Thaw in the refrigerator before serving. They are generally fine for a day or two at room temperature, depending on the ambient temperature, but refrigeration is recommended for prolonged storage.

Nutritional Information

(Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	10%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	5mg	2%
Sodium	30mg	1%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	15g	N/A
Protein	2g	4%

Variations & Substitutions

Dark Chocolate Version: Substitute dark chocolate chips for the milk chocolate chips for a richer, more intense flavor.
Salted Caramel: Add a pinch of sea salt to the caramel mixture for a salted caramel twist.
Peanut Butter Layer: Spread a thin layer of peanut butter over the bottom chocolate layer before adding the caramel-peanut mixture.
Different Nuts: Experiment with different types of nuts, such as almonds, walnuts, or pecans.
Crisped Rice: Add 1/2 cup of crisped rice cereal to the caramel-peanut mixture for added texture and crunch.
Vegan Option: While challenging due to the caramels, you could attempt a vegan version by sourcing vegan caramels and using vegan chocolate chips, as well as substituting the butter with a plant-based butter alternative. The taste and texture may vary.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: An 8-inch square pan is recommended for the specified thickness of the layers. Using a larger pan will result in thinner bars, while a smaller pan will create thicker bars and might require adjusting the chilling times.

Q: My chocolate layer is not setting properly. What should I do?
A: Ensure your refrigerator is cold enough and that the chocolate is evenly spread in the pan. If it’s still not setting, try placing the pan in the freezer for a shorter period.

Q: The caramel is too hard to stir. What can I do?
A: Add a little more water, a teaspoon at a time, until the caramel reaches a smoother consistency. Be careful not to add too much, as it could affect the final texture of the bars.

Q: Can I make these bars ahead of time?
A: Yes, these bars can be made ahead of time. They can be stored in the refrigerator for up to a week or in the freezer for up to 2 months.

Q: What if I don’t have shortening?
A: You can substitute coconut oil for shortening in the chocolate mixture.

Final Thoughts

There’s something truly special about homemade candy. It’s a labor of love that fills your kitchen with enticing aromas and results in a treat that’s far superior to anything store-bought. These Triple Treats, inspired by the classic Oh Henry bar, are no exception. Whether you’re making them for a special occasion or simply to satisfy a sweet craving, I encourage you to give this recipe a try. Don’t be afraid to experiment with different variations and make them your own. And most importantly, enjoy the process! Share your creations with friends and family, and let the smiles and happy memories begin.

Triple Treats (Copycat Oh Henry Bars) Recipe