Name: Salted Caramel Peanut Bars
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 24 bars
Ingredients: 3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for 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

Directions

Watch how to make this recipe.

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.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Salted Caramel Peanut Bars

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Cook’s Note

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