Salted Caramel Peanut Butter Bars

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line an 18x25cm baking tin with parchment paper.

   Tip: For easy removal.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this can take up to 10 minutes.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture turns a deep amber color.

   Tip: Use a candy thermometer to check for the correct temperature.

4. 4

   Remove the saucepan from the heat and slowly pour in the heavy cream. The mixture will bubble up and steam vigorously, so be cautious.

   Tip: This is the caramel sauce, so be patient and let it cool slightly before proceeding.

5. 5

   Once the caramel sauce has cooled slightly, stir in the peanut butter and vanilla extract until smooth.

   Tip: If the mixture is too thick, you can thin it out with a little more cream.

6. 6

   In a large mixing bowl, cream together the peanut butter mixture and butter until smooth and creamy.

   Tip: This will take about 5 minutes, so be patient.

7. 7

   Beat in the eggs one at a time, followed by the flour and confectioners' sugar.

   Tip: Make sure to scrape down the sides of the bowl as you go.

8. 8

   Pour the peanut butter mixture into the prepared baking tin and smooth the top.

   Tip: Use a spatula to get the mixture into the corners of the tin.

9. 9

   Drizzle the caramel sauce over the top of the peanut butter mixture and sprinkle with flaky sea salt.

   Tip: This is the most important part of the recipe, so don't skip it!

10. 10

    Bake for 25-30 minutes, or until the edges are lightly golden brown.

    Tip: A toothpick inserted into the center of the bars should come out clean.

11. 11

    Remove the bars from the oven and let them cool completely in the tin.

    Tip: This can take up to 2 hours, depending on your patience.

12. 12

    Once the bars have cooled, cut them into 9 equal pieces and dust with confectioners' sugar.

    Tip: This is the final touch, so make sure to get it right!