These are divine! Chocolate, Peanuts, Caramel and Salt what could be bad?
Her recipe calls for a shortbread base but I had extra pastry crust adn decided to use it instead. The crust is baked and then filled with a caramel made from 3/4 C. butter, 1 14 oz. can condensed milk and 4 tbs. golden or corn syrup. Cook that up until it is thickened and a deep gplden color. Then add a heaping cup of salted peanuts. Pour into the shell or base and spread evenly and allow to cool. While it is cooling melt 9 oz. of bittersweet chocolate and 3 oz. milk chocolate together. Spread that over the cooled caramel and allow to harden. The gold dust was my own touch.
If you use a shortbread base you will want to line a 9X9 pan with parchment or non-stick foil. The caramel will stick to the pan.
Sorry for the photo size. I have repeatedly tried to resize the picture to no avail.