SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
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.
SALTED CARAMEL BUTTER BARS
Make and share this Salted Caramel Butter Bars recipe from Food.com.
Provided by myslys
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Preheat to 325°F Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth (I did the melting in a saucepan stovetop since I don't microwave). Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Let cool before cutting into squares.
CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED CARAMEL BUTTER COMPOUND
As the old saying goes, everything tastes better with butter. Right? From Lucy Vaserfirer's "Flavored Butters" cookbook.
Provided by gailanng
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water and boil until caramelized, 5-6 minutes. The sugar will be fragrant and have a deep amber color when it is caramelized.
- Remove the pan from the heat, slowly stir in the cream until smooth and let cool to room temperature.
- Blend together the caramel, butter, salt and vanilla in a medium-size bowl.
- This butter may be formed into a log and refrigerate until firm before slicing and serving.
- How to Form into a Log: Transfer the flavored butter to a sheet of parchment paper, roll tightly into a 1 1/2-inch-thick log (a straight edge is helpful for forming an even log), and twist both ends of the parchment paper to seal. Slip the log into a paper towel tube if you want it to be perfectly round, and refrigerate until firm. To serve, cut slices of flavored butter with a warm knife (simply run hot water over the blade and then wipe it dry).
Nutrition Facts : Calories 151.8, Fat 14.3, SaturatedFat 9, Cholesterol 40.7, Sodium 149.8, Carbohydrate 6.5, Sugar 6.3, Protein 0.3
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