Go Back
+ servings
5 from 6 votes

Lorna Doone Chocolate Peanut Butter Bars with Salted Caramel and Marshmallow Cream

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter.
Servings 15
Cook Time 25 mins
Total Time 25 mins


  • 15 Lorna Doone cookies
  • 1/2 cup salted caramel or just enough to spread a thin layer over the cookies
  • 1/2 cup + 1 heaping tablespoon marshmallow cream
  • 1 cup and 1/3 dark chocolate melting wafers I used Ghirardelli Dark Melting Wafers
  • 1 cup creamy peanut butter I use Skippy


  • Grease a 6 by 10 inch baking dish with butter and then cover with parchment paper (the butter makes the parchment paper actually stay in place).
  • Line the bottom of the dish with 15 Lorna Doone cookies.
  • Pour a 1/2 cup of salted caramel over the cookies spreading it out evenly so that a thin layer covers them. Heat it in the microwave if it is too thick. Put in the freezer for 10 minutes.
  • Melt the marshmallow cream in the microwave for a few seconds to make it easier to spread across the salted caramel layer. It's okay if it mixes with the caramel.
  • In a glass bowl, microwave the Ghirardelli Dark Melting Wafers in 20 second intervals, stirring between each interval.
  • Once the chocolate is completely melted, add the peanut butter and stir until it is melted and completely combined with the chocolate. Pour over everything and spread it evenly across the surface.
  • Put in the freezer until the chocolate is completely hard (about 2 hours) or freeze overnight. Pull the bars out by grabbing the edges of the parchment paper. Cut into bars, trying to cut along the lines of each Lorna Doone cookie.


These get gooey pretty fast so I suggest storing them in the freezer. If you would like them a little less hard, let them sit at room temperature for about 5 minutes.
Course: Desserts