Salted Nut Squares Recipes

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter, using pastry blender or crisscrossing 2 knives, until evenly mixed. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes; cool slightly.
• Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan, heat all remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

Steps:

• Sprinkle half of the peanuts into a greased 13x9-in. baking pan. In a large microwave-safe bowl, heat chips and butter at 50% power for 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in sweetened condensed milk; cook, uncovered, on high for 1 minute., Stir in marshmallow creme and chopped candy bars. Spread into prepared pan. Sprinkle with remaining peanuts. Cover with plastic wrap; press down lightly., Refrigerate until set. Cut into 1-in. squares. Store in an airtight container.

Steps:

• Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. , Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled. Cut into 54 pieces (about 1-in. square).

Steps:

• Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
• Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
• The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
• Line your springform pan with aluminum foil or use a foil pan.
• Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
• Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
• Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
• Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

Steps:

• Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish.
• Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
• Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

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.

Steps:

• Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.

Steps:

• In large bowl, combine the first 8 ingredients-- hold out the marshmallows.
• Press the crumb mixture in bottom of ungreased 9x13-inch pan.
• Bake in 350 degree oven until light golden brown, 12 to 15 minutes.
• Remove from oven and immediately spread marshmallows evenly on top of crust.
• Return to oven for 2 minutes or until marshmallows begin to puff.
• Remove from oven and cool.
• In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips just until chips melt.
• Stir mixture to smooth texture.
• Remove from heat, stir in the cereal and peanuts.
• Spoon warm topping over the marshmallows and spread to cover evenly.

Steps:

• To make crust:.
• Preheat oven to 350°F.
• Butter 9x13-in pan. Set aside. In large bowl, combine flour, brown sugar, butter and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Pat into bottom of prepared pan. Bake crust for 10 minutes or until golden brown. Remove from oven. (leave oven on).
• To make topping:.
• Meanwhile, combine chips, corn syrup and butter in saucepan. Melt ingredients over medium heat. Remove from heat. Add vanilla.
• To assemble:.
• Remove crust from oven. Sprinkle with nuts. Pour topping over nuts. Bake 10 minutes. Cut into squares while still warm.
• *Note.
• Use 6 oz. butterscotch for lighter flavor; use 12 oz for a richer taste.

Steps:

• Place half the peanuts in an ungreased 11x7x2 pan; set aside.
• In a saucepan, melt the butter and peanut butter chips over low heat.
• Add milk and marshmallows, cook and stir until melted.
• Pour over the peanuts.
• Sprinkle the remaining peanuts on top.
• Cover and refrigerate.
• Cut into bars.

Steps:

• Mix first 3 ingredients together with mixer until crumbs form and press into a greased 9X13 pan. Bake 10-12 minutes at 350.
• Remove and sprinkle marshmallows over top. Return to oven for a few minutes until marshmallows begin to puff. Cool completely.
• Heat next 4 ingredients in saucepan until smooth. Add rice krispies and peanuts and mix well. Pour over marshmallows and chill before cutting into small squares.

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.