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.
PEANUTTY CARAMEL BARS
Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. -Charlene Bennett Clearville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER CARAMEL BARS
Make and share this Peanut Butter Caramel Bars recipe from Food.com.
Provided by Theresa P
Categories Bar Cookie
Time 55m
Yield 36 bars
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cake mix, butter and egg and beat until no longer crumbly, about 3 minutes.
- Stir in by hand, the chopped peanut butter cups.
- Press into greased 9x13 baking pan.
- Bake at 350°F for 18 to 22 minutes.
- Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter.
- Cook over low heat until mixture comes to a boil (about 25 minutes).
- Cook and stir for 1 or 2 minutes longer.
- Remove from heat and stir in peanuts.
- Spread evenly over warm crust and bake 6 to 7 minutes longer or until almost set.
- Cool completley on wire rack.
- Spread with frosting and sprinkle with chopped peanuts.
- Refrigerate (at least an hour) until well chilled before cutting into bars.
- Store in refrigerator.
Nutrition Facts : Calories 231.5, Fat 11.8, SaturatedFat 3.7, Cholesterol 13.3, Sodium 244.8, Carbohydrate 30.2, Fiber 1.1, Sugar 15.8, Protein 3.5
PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Nutrition Facts :
PEANUT BUTTER, CARAMEL AND ALMOND BARS
Graham cracker crumbs, peanut butter and almonds form the base for these yummy no-bake bar cookies that are topped with melted caramels and chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Combine sugar, cracker crumbs, peanut butter, 1 cup nuts and melted butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Cook caramels and water in saucepan on low heat 5 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Pour over crust.
- Cook chocolate and remaining butter in separate saucepan 4 to 6 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Spread over caramel layer. Immediately sprinkle with remaining nuts; press gently into caramel layer with back of spoon. Refrigerate 1 hour or until caramel layer is firm.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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SALTED PEANUT BUTTER-CARAMEL BARS RECIPE - TODAY.COM
From today.com
4.3/5 (162)Category DessertsAuthor Samah DadaTotal Time 45 mins
- Preheat the oven to 350 F and prepare an 8-inch square pan by lining it with parchment paper. Ensure that some of the parchment paper hangs over onto the sides of the pan so you can easily lift up the bars when you're ready to enjoy them.
- In a medium bowl, combine the coconut oil and honey, and mix until smooth. Add the almond and coconut flour. Fold together until everything is fully incorporated and you have a nice malleable dough. Press the shortbread dough into the parchment paper-lined pan and pack it in tightly, flattening it with your hands until the crust is evenly distributed throughout. Bake for about 10 minutes, until the edges are nice and golden-brown. Let it cool completely in the pan.
3 INGREDIENT PEANUT BUTTER CARAMEL - THE VEGAN 8
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- In a small sauce pan, add all of the ingredients and turn the heat to medium. Whisk well as it warms up and the ingredients become smooth. Once it comes to a boil, whisk continuously for about a minute or so until it starts to thicken up. That's it! It happens quickly. If using almond butter, it takes a tad longer to thicken up. Keep in mind, the longer you cook it, the thicker it will get. It will thicken up a ton as it cools as well. Remove from the heat and let it slightly cool before serving. If using on pancakes or you want to thin it out, add a little water to desired thickness.
- Note: this caramel will thicken even more as it sits, so just gently reheat it or add some water to thin it out some, if desired. I added water to mine the next day.
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- Pour melted chocolate over the almond flour mixture and evenly disperse using a spatula or the back of a spoon.
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