Salted Caramel Peanut Bars Recipes

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
• Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
• Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
• Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
• Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
• Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.

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.

Steps:

• In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan., Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla., Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars.

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
• Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
• Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.