December 2 - Salted Caramel Peanut Bars
Dec. 3, 2011 6:32 am
Updated: Dec. 4, 2011 10:19 am
This is the recipe for December 2nd - Salted Caramel Peanut Bars. Took them to the North Pointe ornament party last night and they were a big hit. Enjoy!
Salted Caramel Peanut Bars
1 c. flour
1/2 c. crushed pretzels (measure after crushing)
1/2 t. baking powder
1/4 t. baking soda
1/2 c. margarine, softened
2/3 c. brown sugar
2 egg yolks (discard whites)
2 t. vanilla
1 7-oz. jar marshmallow creme or fluff
1/2 c. creamy peanut butter
1/4 c. powdered sugar
1 c. salted cocktail peanuts
1 14-oz. bag caramels, unwrapped
3 T. milk
Coarse sea salt (optional)
Preheat oven to 350. Line a 9 x 13 pan with foil, extending over ends to use as handles; set aside. Combine flour, pretzels, baking powder and baking soda; set aside. In large mixer bowl, beat butter on medium speed for 30 seconds. Beat in brown sugar, egg
yolks and vanilla. Gradually add flour mixture and mix well. Press mixture in bottom of prepared pan. If you have problems with this, put a piece of waxed paper on top and press evenly to edges of pan. Be careful not to rip foil while doing this. Be patient
- it will work! Bake 12-14 minutes or until light brown.
Meanwhile, combine marshmallow creme and peanut butter in large bowl (marshmallow creme will expand). Microwave on 100% power for 30 seconds. Stir. If you need to, microwave another 30 seconds. Mix well, stir in powdered sugar. Spread this on warm crust.
Sprinkle with peanuts.
In a heavy saucepan, cook and stir caramels and milk over medium heat until melted and smooth. Pour caramel mixture evenly over peanut layer. Cool in pan on wire rack. Lift out of pan with foil handles. Cut into 4 strips x 5 strips - making 20 squares.
Cut each square diagonally to make 40 triangles. Sprinkle with coarse sea salt just before serving.