+

Sticky Peanut Cookie Bars

Ingredients (12)

For the shortbread:

  • 1/2 cup unsalted roasted peanuts
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold unsalted butter (1 stick), cut into small chunks

For the topping:

  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
  • 1 1/2 cups unsalted roasted peanuts
Try Amazon Fresh
Nutritional Information
  • Calories349
  • Fat23.01g
  • Saturated fat8.39g
  • Trans fat0.31g
  • Carbs31.72g
  • Fiber2.63g
  • Sugar20.55g
  • Protein7.73g
  • Cholesterol27.15mg
  • Sodium170.32mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Sticky Peanut Cookie Bars

It’s hard not to like these cookie bars, layered with caramel, peanuts, and chocolate. If you decide to give them as a gift, you might want to make two batches—they tend to disappear pretty quickly.

This recipe was featured as part of both our Chocolate Desserts photo gallery and our Picnic Recipes photo gallery.

Tips for Christmas

Instructions

For the shortbread:
  1. 1Heat the oven to 350°F and arrange a rack in the middle. Butter an 8-by-8-inch glass baking dish and set aside. Combine peanuts, flour, sugar, and salt in the bowl of a food processor. Pulse until peanuts are ground and mixture is well combined. Add butter and pulse again until mixture resembles coarse meal.
  2. 2Press mixture evenly into the prepared baking dish and prick it all over with a fork. Bake until lightly golden, about 30 minutes. Remove from the oven and place on a wire rack.

For the topping:

  1. 1Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan. Bring to a boil over medium heat, stirring often until sugar is completely dissolved. Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes. Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).
  2. 2Sprinkle chopped chocolate evenly over cooled peanut shortbread.
  3. 3Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base. Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling. Cut into rectangles and serve.
Load Comments

Recommended from Chowhound

11 International Dumpling Recipes to Wrap Up Dinner This Fall
Recipe Round-Ups

11 International Dumpling Recipes to Wrap Up Dinner This Fall

by David Klein | Much like the divisive “Is a hot dog a sandwich?” debate, defining a dumpling can be contentious...

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner
How To

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner

by Kelly Magyarics | If you're seeking a new spin on comfort food, try Curaçao's stuffed cheese dish, keshi yená. It's...

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...