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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1/4 cup |
| salted butter: 3/4 cup |
| salted butter: 14 Tbl (at room temperature) |
| sweetened condensed milk: 1 14floz can |
| light corn syrup: 1/4 cup |
| dry-roasted salted peanuts: 1 1/4 cups |
| milk chocolate chips: 3/4 cup |
Chocolate Peanut Squares
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
36 serving(s)
Tags
- Preheat oven to 325.
- Line a 9 inch square baking pan with foil and spray with cooking spray.
- Process all the shortbread ingredients in a food processor until it barely starts to clump.
- Put in pan and press down.
- Bake at 325 about 40 minutes, or until golden brown.
- Let cool.
- Meanwhile, melt butter in large bowl in microwave (mine took 1 minute on hi).
- Stir in condensed milk and corn syrup.
- Microwave 2 minutes at 50%, stir.
- Microwave 8 minutes longer at 50%, stopping every minute or so to stir.
- Be careful it doesn't boil over!
- Continue until the caramel is light golden brown, and then stir in peanuts.
- Pour over crust.
- Sprinkle chocolate chips over hot caramel, let melt and spread carefully to cover.
- Refrigerate until firm (about 1 hour), remove from pan, peel off foil, and cut into 36 squares.
- Store in refrigerator.