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    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.

 

 

 


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