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Salty Caramel Peanut Brittle Bars




Source of Recipe


ginger


List of Ingredients




1 pouch (1 lb. 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup packed brown sugar
3/4 cup cold unsalted or salted butter or margarine, cut into pieces
2 cups salted cocktail peanuts
1 cup semisweet chocolate chips (6 oz.)
1 jar (12.25 oz) caramel topping
1/2 tsp. coarse sea salt


Recipe



Heat oven to 350°F (175ºC). Spray 15x10" pan with sides with cooking spray. Reserve 3 tbsp. cookie mix. Place remaining cookie mix in large bowl. Stir in brown sugar. Using pastry blender or fork, cut in butter until mixture is crumbly. Press mixture in bottom of pan. Bake 18 minutes. Immediately sprinkle cookie crust with peanuts and chocolate chips. In small microwavable bowl, microwave caramel topping on High 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle evenly over peanuts and chocolate chips. Sprinkle evenly with salt. Bake another 12 - 14 minutes, until caramel is bubbly. Cool completely, about 1 hour. Refrigerate 15 minutes to set chocolate. For bars: Cut into 8 rows by 6 rows. Store covered at room temperature. Makes 48 bars.
Note: The secret to cutting bars easily is to line pan with foil. Just lift out baked bars and cut. Spray foil for best results.