Sticky Peanut Butter Cookie Bars are by far one of the best desserts I have made! They are completely a breeze to make, and the flavors are dreamy and fun. Every bite is filled with a heavenly shortbread crust, roasted peanut layer, and decadent chocolate.
Ingredients
For the Shortbread:
1/2cupsalted roasted peanuts
1/2 cup salted roasted peanuts
1cupall-purpose flour
1 cup all-purpose flour
1/2cupgranulated sugar
1/2 cup granulated sugar
8tablespoonscold unsalted butter, 1 stick, cut into small chunks
2tablespoonswater
For the Topping:
1/2cupgranulated sugar
2 tablespoons water
1/4cupheavy cream
1/4 cup heavy cream
1/2teaspoonvanilla extract
1/2 teaspoon vanilla extract
6ouncesfinely chopped bittersweet chocolate
6 ounces finely chopped bittersweet chocolate
1 1/2cupssalted roasted peanuts
1 1/2 cups salted roasted peanuts
1/2teaspoonkosher salt
Instructions
Preheat the oven to 350℉. Butter the bottom and sides of a 8-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan). Butter the parchment.
To make the crust: In the bowl of a food processor fitted with the metal blade, pulse peanuts, flour, and sugar to combine. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses, until the mixture looks like coarse meal.
Transfer the dough to the prepared pan and gently press it evenly across the bottom of the pan. Prick the dough all over with a fork. Bake in the center of the oven for 25-30 minutes, until golden brown. Sprinkle chopped chocolate over the crust and transfer to a wire rack to cool while you make the topping. Once the chocolate has melted, use an offset spatula to spread the chocolate evenly over the crust.
In a small saucepan over medium-high heat, bring the sugar and water to a boil swirling the pan gently(do not stir), until the sugar has dissolved. Cook, gently swirling the pan occasionally, until it is a caramel color, about 8 minutes. Remove the pan from heat and carefully stir in cream and vanilla extract. Stir peanuts into caramel mixture and immediately pour over the chocolate base. Sprinkle salt over peanut bars and allow to finish cooling. Cut into rectangles and serve.