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Chewy Caramel Peanut Bars

Active Time: 30 minutes • Total Time: 50 minutes plus cooling • Makes: 36 bars

Crust

2 cups Schnucks all-purpose flour
1/2 cup packed Schnucks light brown sugar
1/2 teaspoon salt
1 cup cold Schnucks unsalted butter (2 sticks), cut into small pieces, plus additional for greasing pan

Topping

1-1/4 cups packed Schnucks light brown sugar
1/2 cup Schnucks light corn syrup
4 tablespoons Schnucks unsalted butter
1 package (12 ounces) Culinaria lightly salted Virginia peanuts (about 2-1/4 cups)
1/2 cup Schnucks whipping cream
2 teaspoons vanilla extract

1. Prepare Crust: Preheat oven to 350°F. Line 13 x 9-inch metal baking pan with heavy-duty aluminum foil so that foil extends about 1 inch over short sides of pan; grease foil well with butter. In food processor with knife blade attached, add flour, sugar and salt; pulse several times to combine. Add butter and process until mixture begins to come together. Press dough evenly onto bottom of prepared pan. Bake 25 minutes or until golden. Place pan on wire cooling rack. Reduce oven temperature to 325°F.

2. While crust cools, prepare Topping: In heavy 3- to 4-quart saucepan, heat sugar, corn syrup and butter to boiling over medium heat, stirring occasionally. Boil 1 minute. Stir in peanuts, then stir in cream; heat to boiling. Boil 3 minutes. Remove saucepan from heat. Stir in vanilla. Pour hot topping over warm crust, spreading peanuts evenly to disperse.

3. Bake 17 to 20 minutes or until topping bubbles. Place pan on wire rack to cool completely. Use foil to lift bar out of pan. Carefully invert bar, peanut side down, into large cutting board. Peel off foil. Turn over bar, peanut side up. Cut bar lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Store bars in airtight container with waxed paper between layers up to 1 week.


Each bar: about 198 calories, 12 g total fat (5 g saturated), 22 mg cholesterol, 82 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein