Chocolate, Caramel and Peanut Candy Bar Pizza

Sweet and salty, this dessert pizza is an elevated version of a Halloween fun-size candy bar. Designed to please the adults and little ones alike, it’s got a pastry cream base that’s covered in zigzags of chocolate and caramel. Chopped peanuts sprinkled on post-bake add a dash of salt and crunch.

Serving: 6 x 12-inch pizzas


  • 6 x 250-gram dough balls

For the caramel

  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (40 grams) water
  • ½ cup (100 grams) heavy cream
  • ¼ cup (60 grams) unsalted butter, cubed
  • 1 teaspoon (6 grams) sea salt

For the pastry cream

  • 1 cup (240 grams) whole milk
  • 1½ teaspoons (8 grams) vanilla paste or vanilla extract
  • ⅓ cup (60 grams) granulated sugar
  • 2 tablespoons (18 grams) cornstarch
  • 1 egg
  • 2 tablespoons (30 grams) unsalted butter, cut into small pieces
  • ½ teaspoon (3 grams) kosher salt

For the chocolate sauce

  • 1¼ cups (200 grams) 70% dark chocolate chips or discs
  • 1½ tablespoons (20 grams) unsalted butter
  • 1 tablespoon (20 grams) heavy cream
  • 2 teaspoons (10 grams) water, if necessary


  • 1¼ cups (200 grams) roasted peanuts


Step #1

Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Step #2

To make the caramel, add the sugar and water to a small saucepan, stir together to make a paste, and set on the stovetop at medium-high heat. Let the mixture come to a simmer until golden amber, about 4 minutes. Swirl the mixture occasionally, but be sure not to stir it, since this can make the texture of the
caramel grainy.

Step #3

If you’re using a candy thermometer, aim for 350°F (176°C) to keep from overcooking the sugar, which can make the caramel bitter. When the caramel is a golden amber color, turn off the heat and immediately add the cream, stirring constantly with a heatproof, nonstick spatula.

Step #4

Once the cream is incorporated, add the butter one cube at a time, stirring until each is incorporated before adding the next piece. Season with salt and pour into the squeeze bottle.

Step #5

For the pastry cream, add the whole milk and vanilla to a medium saucepan and bring to just below simmering (you’re looking for occasional, small bubbles and little wisps of steam).

Step #6

Meanwhile, add the sugar, cornstarch, and egg to a separate mixing bowl and whisk until incorporated. Temper the mixture by ladlingle ¼ of the warm milk and vanilla into the bowl, stirring constantly to bring the mixture to temperature without cooking the egg.

Step #7

Once tempered, pour the mixture back into the saucepan, whisking constantly, and cook until the custard thickens. Bring the mixture close to boiling — you may see some bubbles — but be careful not to curdle the egg by cooking at too high of a heat. When the custard is thick enough to coat the back of a spoon, remove from the heat and immediately strain through a sieve into a bowl. Let cool for about 10
minutes, or until the cream comes down to 140°F (60°C). When slightly cooled, whisk in the butter. Cover the bowl with plastic wrap to prevent a skin forming, then chill the bowl over ice.

Step #8

For the chocolate sauce, place the chocolate, butter and heavy cream in a microwave-safe bowl and microwave on high for 60 seconds, stopping every 15 seconds to stir. If the mixture is a little thick, stir in very small amounts of water until smooth. (You shouldn’t need more than 10 grams of water.)

Step #9

Fire up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Step #10

Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough over your lightly floured pizza peel or countertop. With the back of a spoon, spread 75 grams of pastry cream onto the dough, then launch the pizza into the oven.

Step #11

Cook for 60-90 seconds, turning to ensure an even bake. Remove from the oven when finished and place on a cutting board.

Step #12

To build the pizza, sprinkle some of the roasted peanuts evenly over the pastry cream.

Step #13

Then, using a squeeze bottle or spoon, drizzle the caramel sauce over the pizza in a zigzag pattern.

Step #14

Next, drizzle the chocolate sauce over the top. Sprinkle with sea salt, slice, and enjoy. Repeat all steps for the remaining pizzas.