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Sticky Peanut Cookie Bars




Source of Recipe


Suzie


List of Ingredients




Sticky Peanut Cookie Bars

For the shortbread:
1/2 cup unsalted roasted peanuts
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
7 tablespoons cold unsalted butter, 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 chopped bittersweet chocolate (about 2 ounces)
1 1/2 cups unsalted roasted peanuts



Recipe



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

For the topping:
Combine 1/2 cup granulated 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 melted and completely dissolved. Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes. Remove pan from heat and carefully stir in the cream and vanilla (mixture will bubble up and steam).

Sprinkle the chopped chocolate evenly over the peanut shortbread.
Stir 1 1/2 cups peanuts into the caramel mixture and immediately pour over the shortbread and chocolate base. Sprinkle 1/2 teaspoon salt over the peanut bars and allow to finish cooling. Cut into squares and serve.