Salted Caramel Chocolate And Peanut Cracker Stack Bars Recipes

SALTED CARAMEL, CHOCOLATE AND PEANUT CRACKER-STACK BARS RECIPE - (4.4/5)

Steps:

• Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt. 2.Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure. 3.For topping, in a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt. 4.Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

SALTED CARAMEL PEANUT BARS

Steps:

• Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
• Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
• Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
• Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.