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
SWEET AND SALTY CRUNCHY NUT BARS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h20m
Yield 24 slices
Number Of Ingredients 7
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.
SWEET AND SALTY GRANOLA BARS
Here's a homemade Garnola Bar that offers both the sweet and salty fan in your family something to cheer about. Crunchy seeds and nuts paired with Eagle Brand Sweetened Condensed Milk and semi-sweet chocolate chips make these a summer staple for families on the go!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a 15x20-inch jelly roll pan with parchment paper.
- BARS: Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
- Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
- TOPPING: Combine melted chocolate and Kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
- NOTE; When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.
Nutrition Facts : Calories 188.5, Fat 10.1, SaturatedFat 2.6, Cholesterol 3.5, Sodium 220.2, Carbohydrate 21.8, Fiber 2.7, Sugar 10.8, Protein 5.1
SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS
Oh boy. This recipe is a keeper. You may want to double the recipe. I'm glad I did. Recipe courtesy of www.akitchenaddiction.com.
Provided by AmyZoe
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan).
- In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.
- Add confectioners' sugar and brown sugar.
- Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine.
- Press mixture into the bottom of prepared baking dish.
- In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.
- Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly.
- Refrigerate for at least 3 hours before cutting into bars and serving.
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