Recipes  

Crunchy Caramel Peanut Squares

  • Preparation 30 MIN
    Cooking 35 MIN
    Cooling 2 H
  • Servings 1
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This sheet-pan dessert is the perfect contribution to any potluck.

Ingredients

Shortbread

Peanut Caramel

Topping (optional)

Preparation

Shortbread

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 17 x 12-inch (43 x 30 cm) baking sheet.
  2. In a bowl, combine the flour and sugar. Mix in the butter with a wooden spoon. Using your fingers, presse the dough into the bottom of the baking dish.
  3. Bake for 17 minutes or until the crust is slightly golden. Set aside.

Peanut Caramel

  1. In a pot over medium-high heat, cook the sugar, water and corn syrup without stirring until it forms a light caramel. Off the heat, add the condensed milk, butter and salt. Mix well with a wooden spoon. Watch out for splattering. Stir in the peanuts and mix well to combine. With a spatula, spread the caramel evenly over the crust.
  2. Bake for 15 minutes. Let cool completely on a wire rack, about 1 hour.

Topping

  1. With a spoon, splatter the melted chocolate over the surface of the caramel. Let set at room temperature for 1 hour. Cut into squares and serve. The squares will keep in an airtight container for 1 week at room temperature.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.