Salted Peanut Chocolate Caramel Squares

Nobody will be able to resist this combination of chocolate, caramel, marshmallows and peanuts.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 16
 

Ingredients

Marshmallow Layer

2 1/2
cups powdered sugar
1
(7-oz.) jar marshmallow creme

Crust

1
cup crushed cream-filled chocolate sandwich cookies (about 8 to 10 cookies)
1/2
cup salted peanuts, finely chopped
1/4
cup margarine or butter, softened

Topping

36
caramels, unwrapped
3
tablespoons milk
1
cup salted peanuts, coarsely chopped
1/2
cup semi-sweet chocolate chips, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine 1/2 cup of the powdered sugar and marshmallow creme; blend thoroughly. On surface sprinkled with powdered sugar, knead in remaining 2 cups powdered sugar. Shape mixture into 7 1/2-inch square. Cover with plastic wrap. Set aside.
  • 2 Heat oven to 350°F. Line 8-inch square pan with foil. Grease or spray foil with nonstick cooking spray. In small bowl, combine crust ingredients. Press in bottom of lined pan. Bake at 350°F. for 10 minutes or until puffy. Uncover marshmallow square; immediately place over hot crust.
  • 3 Melt caramels and milk in medium saucepan over low heat, stirring requently until smooth. Pour over marshmallow layer. Immediately sprinkle with 1 cup peanuts. Drizzle melted chocolate chips over peanuts. Cool completely. Cut into bars.*
  • 1 In medium bowl, combine 1/2 cup of the powdered sugar and marshmallow creme; blend thoroughly. On surface sprinkled with powdered sugar, knead in remaining 2 cups powdered sugar. Shape mixture into 7 1/2-inch square. Cover with plastic wrap. Set aside.
  • 2 Heat oven to 350°F. Line 8-inch square pan with foil. Grease or spray foil with nonstick cooking spray. In small bowl, combine crust ingredients. Press in bottom of lined pan. Bake at 350°F. for 10 minutes or until puffy. Uncover marshmallow square; immediately place over hot crust.
  • 3 Melt caramels and milk in medium saucepan over low heat, stirring requently until smooth. Pour over marshmallow layer. Immediately sprinkle with 1 cup peanuts. Drizzle melted chocolate chips over peanuts. Cool completely. Cut into bars.*

EXPERT TIPS

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Expert Tips

*Bars will cut easier if placed in refrigerator for 1 hour to harden caramel.

For easier cutting and quicker clean-up when baking bars, thoroughly moisten the inside of the baking pan with wet cloth or paper towel. Line the pan with foil so that the foil extends up and over the sides of the pan, making sure the corners fit snugly. Grease and/or flour the foil as directed in the recipe. When the bars are baked and cooled, lift the foil and bars out of the pan onto a cutting board. Peel the foil back and cut the bars.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
340
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
),
Cholesterol
1mg
1%;
Sodium
240mg
240%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 2 1/2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.