Chocolate Peanut Squares
Source of Recipe
My recipe
List of Ingredients
---Shortbread---
2 Cups All-purpose Flour
1/4 Cup Sugar
3/4 Cup Unsalted Butter (1 1/2 Sticks)
---Peanut-Caramel Filling---
14 Tablespoons Unsalted Butter, at room temperature
1 Can Sweetened Condensed Milk (14 ounce can)
4 Tablespoons Light Corn Syrup
9 Ounces Dry-roasted Salted Peanuts
---Chocolate Topping---
9 Ounces Bittersweet Chocolate --, chopped
3 Ounces Milk Chocolate, chopped
Recipe
Heat oven to 325 F. Line 9x9x2" square baking pan with regular or nonstick foil.
Shortbread: In food processor, process flour, sugar and butter until mixture looks sandy and begins to clump. Turn into pan; press over bottom. Prick all over with fork.
Bake in 325 F. oven 5 minutes. Lower heat to 300 F.; bake 30-40 minutes or until crust is pale gold. Let cool completely in pan on wire rack.
Peanut-Caramel Filling: In large microwave-safe bowl, melt butter on 100% power, 1-2 minutes. Whisk in condensed milk and corn syrup. Microwave on 50% power 10 minutes or until boiling; remove from oven every few minutes to stir. Mixture should be thickened and light golden brown. Let stand 1-2 minutes. Whisk. Stir in peanuts. Spread over cooled shortbread mixture.
Chocolate Topping: In large microwave-safe bowl, combine bittersweet and milk chocolates. Microwave on 50% power until melted, 2-3 minutes; stir to combine. Spread chocolate over peanut filling. Let cool. Once chocolate is set, with sharp knife, cut into 24 bars.
|
|