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Salty Peanut Caramel Bars




Source of Recipe


Marsha


List of Ingredients




2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
½ ts sea salt
3/4 cup cold butter, divided
3/4 cup chopped peanuts (I left them whole & used dry roasted)

Caramel middle:
30 caramels, unwrapped
1 (14 oz) can sweetened condensed milk
½ tsp sea salt

Recipe



Preheat oven to 350ºF.

Grease a 13 x 9 inch pan, then line it with parchment paper, both side; two pieces overlapping each other (this will help you get bars out; there is caramel in here, so it will be sticky).

In large bowl, combine flour, brown sugar, salt and egg; cut in 1/2 cup butter until crumbly. Stir in nuts.

Reserving 2 cups crumb mixture, press remainder firmly on bottom of baking pan. Bake 15 minutes.

In heavy saucepan, over low heat, melt caramels with condensed milk, the other ½ ts of salt, and remaining 1/4 cup butter.

Pour over prepared crust. Top with reserved crumb mixture.

Bake 20 minutes or until bubbly. You need to cool this completely (about 2 hours) before cutting it. It is hard to cut so use a sharp knife. Wetting the knife helps too. Store loosely covered at room temperature.

Makes about 2 dozen + bars.