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Chocolate Peanut Squares




Source of Recipe


Nigella Lawson


Recipe Introduction


WOW!! These were amazingly good and surprisingly easy! The only adjustment I made to the recipe was to add a light sprinkle of fleur de sel across the top of the melted chocolate. I am glad I did – I think it needed that counterbalance. I also used a larger pan – probably 9X12”. The next time I make these, I might try adding some peanut butter and ground peanuts to the crust mix – punch up the peanut taste a bit. I also might try doing half bittersweet and half milk chocolate.


List of Ingredients




SHORTBREAD:
2 c. flour
¼ c. sugar
¾ c. (1 ½ sticks) butter

PEANUT-CARAMEL FILLING:
10 T. sweet butter
1 (14 oz.) can sweetened condensed milk (I used the fat free)
4 T. light corn syrup
9 oz. dry-roasted salted peanuts

CHOCOLATE TOPPING:
9 oz. bittersweet chocolate
3 oz. milk chocolate


Recipe



Preheat oven to 325 degrees. Line a 9x9x2” pan with nonstick foil.

SHORTBREAD:
In food processor, process flour, sugar and butter until mixture looks sandy and begins to clump. Turn into pan; press over bottom. Prick all over with fork.

Bake for 5 minutes. Lower heat to 300 degrees; bake 30-40 minutes or until crust is pale gold. Let cool completely in pan on wire rack.

PEANUT CARAMEL FILLING:
In a large microwave-safe bowl, melt butter on 100% power, 1-2 minutes. Whisk in condensed milk and corn syrup. Microwave on 50% power 10 minutes or until boiling; remove from oven every few minutes to stir. Mixture should be thickened and light golden brown [this took me about 12 minutes]. Whisk. Stir in peanuts. Spread over cooled shortbread mixture.

CHOCOLATE TOPPING:
In large microwave-safe bowl, combine bittersweet and milk chocolates. Microwave on 50% power until melted, 2-3 minutes; stir to combine. Spread chocolate over peanut filing. Let cool. Once chocolate is set, with a sharp knife, cut into 24 (or more – this is powerful stuff) bars.