SALTY CARAMEL PEANUT BRITTLE 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.
Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
SALTY CARAMEL PEANUT BRITTLE 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.
Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 48 servings (1 bar), Sodium 130 mg, Sugar 11 g, TransFat 0 g
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.
SALTED CARAMEL PEANUT BROWNIE BARS
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all you need. A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 1h
Yield 32 small bars
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams
SWEET AND SALTY PEANUT BARS
Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar - a sweet and salty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
- In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
- Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 28 g, TransFat 0 g
SALTED CARAMEL NUT BRITTLE
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 33m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g
SALTED PEANUT AND CARAMEL MATZO BRITTLE
This is a more advanced version of the popular chocolate matzo toffee, but it's still easy to make: A layer of caramel bakes on top of then soaks into the unleavened bread, which next gets slathered with peanut butter and topped with crunchy peanuts. For those with peanut allergies - or those who do not eat peanuts at Passover - you can substitute any creamy nut butter and nuts. You can also use tahini and halvah; add snipped, dried apricots or dried cranberries for color; or keep it simple and stick with chocolate - preferably dark, to counter the caramel's sweetness - as in the original recipe by baker Marcy Goldman in her book "A Treasury of Jewish Holiday Baking" (Doubleday 1998). Be aware: This dish is addictive.
Provided by Joan Nathan
Categories snack, cookies and bars, finger foods, dessert
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
- Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
- In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
- Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
- Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
- Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.
PEANUT BRITTLE BARS
Pairing the old-fashioned flavor of peanut brittle with yummy chocolate chips turns these bars into a satisfying treat and sought-after holiday gift. This is the perfect recipe for peanut candy bars. -Kristin Gleason, St. John, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15x10x1-in. baking pan. Bake until golden brown, 10-12 minutes., Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake until golden brown and bubbly, 12-16 minutes. Cool on a wire rack.
Nutrition Facts : Calories 142 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 133mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g 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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