Chocolate Peanut Squares (from Forever Summer)

Chocolate Peanut Squares (from Forever Summer)
Servings: 24 Prep 25 mins Bake 35 mins to 45 mins 325 degrees F/300 degrees F Cook 12 mins

Ingredients

Shortbread:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter
Peanut-Caramel Filling:
  • 14 tablespoons unsalted butter, at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 4 tablespoons light corn syrup
  • 9 cups plus 2 tablespoons dry-roasted salted peanuts
Chocolate Topping:
  • 9 ounces bittersweet chocolate, chopped
  • 3 ounces milk chocolate, chopped

Make It

1. Heat oven to 325 degrees F. Line 9 x 9 x 2-inch-square baking pan with regular or nonstick foil.

Shortbread:

2. 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.

3. Bake in 325 degrees F oven 5 minutes. Lower heat to 300 degrees F; bake 30 to 40 minutes or until crust is pale gold. Let cool completely in pan on wire rack.

Peanut-Caramel Filling:

4. In large microwave-safe bowl, melt butter on 100% power, 1 to 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 to 2 minutes. Whisk. Stir in peanuts. Spread over cooled shortbread mixture.

Chocolate Topping:

5. In large microwave-safe bowl, combine bittersweet and milk chocolates. Microwave on 50% power until melted, 2 to 3 minutes; stir to combine. Spread chocolate over peanut filling. Let cool. Once chocolate is set, with sharp knife, cut into 24 bars.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 24, chol. (mg): 41, sat. fat (g): 12, carb. (g): 32, fiber (g): 2, pro. (g): 6, sodium (mg): 117, Percent Daily Values are based on a 2,000 calorie diet.