Salted Caramel Peanut Bars

Level: Easy
Yield: 24 bars
Total: 4 hr 20 min (includes chilling and cooling times)
Active: 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 24 servings
Calories: 329
Total Fat: 17 g
Saturated Fat: 9 g
Carbohydrates: 41 g
Dietary Fiber: 1 g
Sugar: 23 g
Protein: 5 g
Cholesterol: 41 mg
Sodium: 169 mg

Shortbread is delightful on its own, but when layered with rich, creamy caramel, crunchy peanuts, and a sprinkle of flaky salt, it becomes irresistible. A hint of cinnamon and warm vanilla make these bars perfect for autumnor any time of year. Imagine the buttery base melting in your mouth, topped with gooey caramel and salty crunch that'll have you reaching for seconds. Ready to create this cozy treat?

Ingredients

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for greasing the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

Cook's Note: When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, which can result in dry baked goods.)

Instructions

Grease a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan with butter, then line it with parchment paper, leaving a 2-inch overhang on the two longer sides. Butter the parchment as well.
In a large bowl, whisk together the flour, cornstarch, kosher salt, and cinnamon.
In a medium bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 to 7 minutes. Mix in the egg and vanilla, scraping down the sides as needed. Gradually add the flour mixture and beat on low until just combined; avoid overmixing.
Transfer the dough to the prepared baking sheet, spreading it out evenly with a silicone spatula. Cover with plastic wrap, then press and flatten the dough into a smooth, even layer with your hands. Remove the plastic wrap and prick the dough all over with a fork. Cover again and chill in the refrigerator until firm, about 1 hour.
Place an oven rack in the center of the oven and preheat to 325 degrees F.
Remove the plastic wrap from the dough and bake, rotating the pan halfway through, until golden brown, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
In a microwave-safe bowl, combine the caramels and cream. Microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the caramel mixture over the cooled shortbread and spread evenly. Immediately sprinkle with the peanuts and a generous pinch of flaky salt. Gently press the topping to help it adhere to the caramel. Allow to cool completely, about 1 hour.
Using the parchment overhang, carefully lift the shortbread out of the pan and transfer to 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.

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