Salted Caramel Peanut Butter Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
Rich, indulgent bars filled with a salty caramel and creamy peanut butter filling.
Ella x
Ingredients
- 400 gpeanuts
- 600 ggranulated sugar
- 200 glight brown sugar
- 20 gsalt(flaky sea salt)
- 250 gunsalted butter
- 300 gpeanut butter
- 4 egglarge eggs
- 10 mLvanilla extract
- 400 mLcaramel sauce
- 20 gflaky sea salt
- 100 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Line an 18x25cm baking tin with parchment paper.
Tip: For easy removal.
- 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
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
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
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
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
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
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
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
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
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
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!
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