Crunchy Caramel Peanut Squares
Preparation
30 MIN
Cooking
35 MIN
Cooling
2 H
Output
30 squares

Crunchy Caramel Peanut Squares

Ingredients

    Shortbread

  • 2 cups (300 g) unbleached all-purpose flour
  • 1/4 cup (55 g) sugar
  • 3/4 cup (170 g) unsalted butter, softened

    Peanut Caramel

  • 2 cups (420 g) sugar
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) clear corn syrup
  • 1 can (10 oz/300 ml) sweetened condensed milk
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/2 tsp salt
  • 2 cups (300 g) unsalted roasted peanuts

    Topping (optional)

  • 3 oz (85 g) dark chocolate, melted and cooled

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.