Sticky Peanut Cookie Bars

Name: Sticky Peanut Cookie Bars
Yield: 12 servings
Ingredients: 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; 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

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12 servings Easy

Total: 55 mins Active: 20 mins

10 Ratings

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

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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

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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.

by Regan Burns

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Instructions

For the shortbread:

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.
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:

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).
2Sprinkle chopped chocolate evenly over cooled peanut shortbread.
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.