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).
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
Ingredients
Filling:
Ganache Topping:
Peanut Butter Shortbread Base:
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.
Makes about 48 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
- Folate 5.0
- Calcium 1.0
- Vitamin A 6.0
