Peanut butter freezer caramels

This sweet treat can be made ahead and stored in the freezer, so it's perfect for when an attack of the munchies strikes!

  • 10 mins preparation
  • 15 mins cooking
  • Makes 36 Item
  • Print


Peanut butter freezer caramels
  • 2 395 g cans sweetened
  • condensed milk
  • 1 cup evaporated milk
  • 100 gram butter
  • 3/4 cup crunchy peanut butter
  • 1 teaspoon vanilla essence


Peanut butter freezer caramels
  • 1
    Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • 2
    Place condensed milk, evaporated milk, butter, peanut butter and essence in a medium saucepan over moderate heat; cook and stir for 15 minutes or until mixture is very thick.
  • 3
    Pour mixture into prepared pan; level. Cool to room temperature. Freeze for 2 hours or until firm. Cut into 36 squares. Serve.


Wrap individual caramels in squares of baking paper; twist ends to seal. For a smoother caramel, use smooth peanut butter. Freeze any leftover evaporated milk or use to make hot chocolate or milkshakes.