search saves

Butterscotch Salted Peanut Bars

Butterscotch Salted Peanut Bars created by NcMysteryShopper

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

Ready In:
40mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Susanna B.
    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.
    Reply
  2. Susanna B.
    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.
    Reply
  3. what is a username
    I have been hunting for this lost recipe for years. absolutely 5 Stars.
    Reply
  4. Busters friend
    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.
    Reply
  5. Debbb
    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!
    Reply
see 11 more icons / navigate / navigate-down
Advertisement