Name: Crunchy Caramel Peanut Squares
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 30 squares
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1/4 cup (55 g) sugar; 3/4 cup (170 g) unsalted butter, softened; 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; 3 oz (85 g) dark chocolate, melted and cooled

Preparation

Shortbread
- 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.
- 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.
- Bake for 17 minutes or until the crust is slightly golden. Set aside.
Peanut Caramel
- 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.
- Bake for 15 minutes. Let cool completely on a wire rack, about 1 hour.
Topping
- 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.

Crunchy Caramel Peanut Squares

Categories

Ingredients

Shortbread

Peanut Caramel

Topping (optional)

Preparation

Shortbread

Peanut Caramel

Topping

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet