Butterscotch Salted Peanut Bars
photo by ncmysteryshopper
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
48
ingredients
- 3 1⁄4 cups salted peanuts
-
CRUST
- 1 1⁄2 cups flour
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened (no subs please!)
-
TOPPING
- 1⁄2 cup corn syrup
- 2 tablespoons butter
- 1 tablespoon water
- 1 cup butterscotch chips
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
-
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!
see 7 more reviews
Tweaks
-
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.