Keep reading for the complete recipe! ^_^
***All credits go to: Oh Nuts!***
Yield: 24 bars
INGREDIENTS
For the base
1.5 c. AP flour 2 tsp baking powder
1 tsp salt
6 oz. (1.5 sticks) unsalted butter
2 c. packed brown sugar
2 large eggs (room temperature)
1 tsp vanilla extract
2 large eggs (room temperature)
1 tsp vanilla extract
For the topping
20 oz soft caramels, unwrapped
2 c. roasted, salted peanuts
2 c. salted mini pretzel twists, coarsely chopped
1/3 c. chopped chocolate or chocolate chips
Coarse sea salt for topping, optional
2 c. roasted, salted peanuts
2 c. salted mini pretzel twists, coarsely chopped
1/3 c. chopped chocolate or chocolate chips
Coarse sea salt for topping, optional
DIRECTIONS
1. Preheat your oven to 350 degrees F. Line a 9×13 pan with aluminum foil and spray the foil with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, and salt, until everything is well-blended and there aren't any lumps of flour.
3. Melt the butter in a medium saucepan over medium heat.
4. Continue to heat it, stirring constantly, until it turns a light amber color and you have dark bits on the bottom of the pan, about 7-8 minutes
5. Combine the browned butter and the brown sugar in the bowl of a stand mixer, and mix them together on medium speed for 2-3 minutes until the sugar clumps together like wet sand.
6. Add the eggs and the vanilla, and beat again for 2 minutes more. At the end you should have a velvety smooth mixture.
7. Add your dry ingredients into the wet ingredients and mix on low speed just until the flour streaks disappear.
8. Pour batter into the prepared pan and smooth it into an even layer using a spatula.
9. Bake the crust at 350 degrees for about 25 minutes, until it’s puffed around the edges, golden brown, and a toothpick inserted into the center comes out clean.
10. Let the crust cool completely before finishing the bars. (cool it in the refrigerator for about 30 minutes.)
11. Microwave the caramels in 30-second intervals, stirring after every 30 seconds, until they are completely melted and smooth.
(if caramels are stiff or hard to chew, add a spoonful or two of cream to the bowl of caramel them to make the end result a little chewier and smoother.)
12. Add the peanuts and the chopped pretzels to the caramel, and stir until they’re well-mixed and coated with caramel.
13. Scrape the caramel onto the cooled crust and spread it into an even layer. If it feels too thick to spread easily with a spatula, wet your hands and gently press it evenly over the crust.
14. Melt the chocolate and drizzle it all over the top of the crust.
15. Sprinkle a generous pinch or two of flaked sea salt on top of the chocolate.
16. Refrigerate the bars until the caramel and chocolate are set, about 45 minutes.
17. Once the top layers are firm, remove the bars from the pan using the foil as handles and cut them into small squares or rectangles.
(It’s easiest to get neat cuts when the bars are cold.)
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