Gooey Peanut Butter Squares

Gooey Peanut Butter Squares IMAGE Author: Canadian Living Credits: Gooey Peanut Butter Squares IMAGE

These layered bars are like three desserts in one! Using a candy thermometer ensures you have the right consistency of caramel (not too soft and not too hard).

  • Portion size 48 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

Filling:
  • 1 cup packed brown sugar
  • 1 cup butter cubed
  • 3/4 cups white corn syrup
  • 1/4 cup granulated sugar
  • 1/4 cup whipping cream (35%)
  • 2 teaspoons vanilla
  • 1 cup roasted salted peanuts
Ganache Topping:
  • 225 g dark chocolate (about 8 oz) chopped
  • 1 tablespoon butter
Peanut Butter Shortbread Base:
  • 1/2 cup butter softened
  • 1/3 cup smooth peanut butter
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla
  • pinch salt
  • 1 1/2 cup all-purpose flour

Method

Peanut Butter Shortbread Base: In large bowl, beat butter with peanut butter until fluffy. Beat in brown sugar, vanilla and salt until smooth. Stir in flour, 1/2 cup at a time, to form smooth dough.

Press into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top; prick base all over with fork. Bake in 350°F (180°C) oven until edges are golden, about 20 minutes. Let cool completely in pan.

Filling: In saucepan, bring brown sugar, butter, corn syrup, granulated sugar and cream to boil over medium-high heat, stirring. Continue to boil, stirring constantly, until digital thermometer reads 245°F (118°C) or 1 tsp mixture dropped in cold water forms firm ball, about 7 minutes. Remove from heat; stir in vanilla (mixture will bubble up). Pour caramel over crust; sprinkle with peanuts. Let cool for 20 minutes. Refrigerate until firm, about 2 hours.

Ganache Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and butter, stirring, until smooth. Pour over filling, smoothing top. Refrigerate until firm in centre, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)

To finish: Remove from fridge; let stand for 20 minutes. Lift out onto cutting board; using hot dry knife, cut into squares.

Nutritional facts per square: about

  • Fibre 1 g
  • Sodium 73 mg
  • Sugars 11 g
  • Protein 2 g
  • Calories 171.0
  • Total fat 11 g
  • Potassium 75 mg
  • Cholesterol 18 mg
  • Saturated fat 6 g
  • Total carbohydrate 18 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gooey Peanut Butter Squares

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