Butterscotch Salted Peanut Bars

"This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well"
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
40mins
Ingredients:
9
Serves:
48
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Line a 15 x 10-inch baking sheet with parchment paper.
  • Combine all crust ingredients, and press into bottom of the pan.
  • Bake for 10-12 minutes (do not over bake).
  • Remove from oven then sprinkle the peanuts evenly over crust.
  • In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
  • Pour the hot mixture over the nuts, and return to oven.
  • Bake for 15 minutes or until until golden.
  • Cool completely before cutting into bars.

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Reviews

  1. I love all of the ingredients in these bars. My only reason for rating so low, is they ended up rock hard. I prepared them exactly as written and had to throw the entire batch out.
     
  2. I was trying to come up with an alternative to N*tures Valley "salty and sweet" bars and stumbled across this recipe. My husband is allergic to milk and wheat, making the store bought version a bad choice. I substituted maple syrup for corn syrup, and used gluten-free flour. They turned out amazing, and now this is my husbands new favorite snack.
     
  3. I have been hunting for this lost recipe for years. absolutely 5 Stars.
     
  4. Fantastic! I am grateful these softened a bit from the first day - now (3 days later) they are chewy, crunchy, sweet & salty deliciousness! We cut these into single bite morsels - they are powerful! They also look so pretty heaped in little cup cake liners in our Christmas cookie platters. Wonderful with a cup of black coffee & would be awesome if out in the weather (skiing, hunting, hiking - anything that burns lots of calories). Thank you for another keeper recipe Kittencal.
     
  5. Fabulous, awesome, terrific... get the picture?? Really great recipe for the peanut lover. I used margarine as a personal preference (cost wise) & followed the recipe otherwise. I did use a 9 X 13 well-greased glass pan instead of what was recommended & had no problems removing the squares from the pan. Great combo of sweet & salty!! I served at Sewing Circle & got "heck" because people couldn't stop eating them!! Unfortunately, if you try to snitch one before they are completely cooled, they are a crumbly mess - but once cooled, they are a solid tasty bar!
     
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Tweaks

  1. I was trying to come up with an alternative to N*tures Valley "salty and sweet" bars and stumbled across this recipe. My husband is allergic to milk and wheat, making the store bought version a bad choice. I substituted maple syrup for corn syrup, and used gluten-free flour. They turned out amazing, and now this is my husbands new favorite snack.
     

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