SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
FUDGSICLE BARS WITH CARAMEL AND SPANISH PEANUTS
This is a childhood favorite reinvented for grown-up tastes. You've got the texture of a Fudgsicle but with the flavor of rich dark chocolate, salty peanuts, and sweet caramel, all combined in a dessert pretty enough to make people think it came out of a professional kitchen. It's important that the Fudgsicle bars soften at room temperature for 5 minutes before serving, otherwise they'll be too hard to cut into. The flavor comes forward when the dessert warms a little. Don't forgo the ice-water bath. You need to cool the custard quickly to keep it from overcooking.
Provided by Emily Luchetti
Yield Makes 9 bars
Number Of Ingredients 10
Steps:
- 1. Line the baking pan with foil, leaving a 2-inch overhang on 2 sides. Set aside. Fill a large bowl half full of ice and cover the ice with water. Set aside.
- 2. In a medium bowl that will fit into the large bowl of ice water, whisk the yolks with the sugar and salt until well blended.
- 3. In a large saucepan, warm the cream over medium heat until it starts to bubble around the edges. Remove from heat and stir in the chocolate and coffee until smooth. Slowly pour the chocolate cream into the bowl with the egg yolks. Return the chocolate cream to the saucepan (reserving the bowl) and cook over medium-low heat, stirring continually with the heat-proof rubber spatula, until the chocolate custard thickens slightly and coats and clings to the spatula when you lift it up out of the pot, about 5 minutes.
- 4. Pour the custard back into the reserved bowl. Put the bowl in the ice bath. Stirring occasionally, let the custard cool to room temperature, about 15 minutes.
- 5. Pour the custard into the foil-lined baking pan. Freeze until firm, 3 to 4 hours.
- 6. Put the peanuts in a colander and rub them with a clean kitchen towel to remove some of the skins. (If you don't have a colander, just rub them in the towel.) Don't worry about getting all the skins - you just want to remove the loose pieces. Chop the peanuts into 1/4-inch or smaller pieces.
- 7. To serve, holding the foil, lift the Fudgsicles out of the pan. Peel back the foil. Cut the firm fudge into 3-inch squares. Place a piece on each plate. Let sit for 5 minutes to soften. Top with some caramel sauce and peanuts.
PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
- Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
- Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
- Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g
CARAMEL PEANUT FANTASY
Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly-and will disappear just as fast! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack., In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour., In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving.
Nutrition Facts : Calories 504 calories, Fat 30g fat (11g saturated fat), Cholesterol 32mg cholesterol, Sodium 335mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 4g fiber), Protein 10g protein.
CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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