- ½ cup ( 1 stick) unsalted butter or margarine, at room temperature, cut into small pieces
- ½ cup light-brown sugar
- CARAMEL NUT LAYER:
- 1 batch Thick Caramel
- ½ cup salted cocktail peanuts
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup salted cashews
Prepare a batch of Thick Caramel as directed While it is cooling, prepare the crust. Preheat oven to 350 F Lightly grease a 9- by 13-inch baking pan with nonstick cooking spray. Line it with parchment paper, allowing the paper to come up over the sides. Set aside.
In the bowl of an electric stand mixer, mix the margarine and brown sugar at medium/high speed until creamy. Add the flour and salt and mix at low speed until just crumbly, about 1 5 seconds.
Pat the dough evenly into the prepared pan. Bake for 15-18 minutes, until it is lightly golden.
When the crust is done, pour the caramel evenly over it. Sprinkle on the nuts. Cool completely in the refrigerator and store there as well, cutting into 48 bars when ready to serve.
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