Salty Peanut Brittle Bars Recipes

PEANUT BRITTLE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15x10x1-in. baking pan. Bake until golden brown, 10-12 minutes., Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake until golden brown and bubbly, 12-16 minutes. Cool on a wire rack.

PEANUT BRITTLE BARS

Steps:

• Heat oven to 350°F. Grease 15x10x1-inch pan with shortening. In large bowl, mix all base ingredients except butter. With pastry blender or fork, cut in butter until crumbly. Press mixture evenly in bottom of pan. Bake 8 to 14 minutes or until golden brown.
• Remove partially baked base from oven. Sprinkle peanuts and chocolate chips over warm base. In small bowl, mix caramel topping and 3 tablespoons flour until well blended. Drizzle evenly over chocolate chips and peanuts.
• Return to oven; bake 12 to 18 minutes longer or until topping is set and golden brown. Cool completely, about 1 hour. Cut into bars.

SALTY PEANUT SQUARES

Steps:

• Place half of the corn chips and peanuts in a greased 13-in. x 9-in. pan; set aside. In a large saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan. , Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over mixture in pan; press down lightly. Drizzle with melted chocolate. Cool before cutting.

SALTY CARAMEL PEANUT BRITTLE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
• Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
• Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.

SALTY CARAMEL PEANUT BRITTLE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
• Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
• Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

PEANUT BRITTLE COOKIE BARS

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease a 15x9 inch pan.
• In a medium bowl, cream together the butter and the sugar. Mix in the egg and vanilla. Sift together the flour, baking soda and cinnamon; stir into the creamed mixture. Then stir in 1 cup of the peanuts.
• Spread the mixture evenly into the prepared baking pan. Sprinkle the remaining peanuts over the top. Bake in the preheated oven for 20 to 25 minutes, until edges pull away from the sides of the pan. Cool and cut into bars.

EASY SOFT PEANUT BRITTLE RECIPE

Steps:

• First, place parchment paper on a large rimmed baking sheet and set it aside.
• To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
• Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
• When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
• The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!

QUICK PEANUT BRITTLE

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

SALTY PEANUT BRITTLE BARS

Steps:

• 1. Heat oven to 350°F. Spray 15x10-inch pan with sides with cooking spray. Reserve 3 tablespoons cookie mix. 2 Place remaining cookie mix in large bowl. Stir in brown sugar. Using pastry blender or fork, cut in butter until mixture is crumbly. Press mixture in bottom of pan. Bake 18 minutes. 3 Immediately sprinkle cookie crust with peanuts and chocolate chips. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle evenly over peanuts and chocolate chips. Sprinkle evenly with salt. 4 Bake an additional 12 to 14 minutes or until caramel is bubbly. Cool completely, about 1 hour. Refrigerate 15 minutes to set chocolate. For bars, cut into 8 rows by 6 rows. Store covered at room temperature.