Description
Indulge in these Butterfinger Caramel Bars, featuring a peanut-infused crust, luscious sea salt caramel, and rich dark chocolate. A perfect balance of salty and sweet!
Ingredients
Scale
- 115 g (½ cup) Unsalted Butter, Melted
- 60 g (½ cup) Granulated Sugar
- 130 g (1⅓ cups) All-Purpose Flour
- 30 g (¼ cup) Finely Ground Peanuts
- 250 g (1½ cups) Light Brown Sugar
- 80 ml (⅓ cup) Heavy Cream
- 30 g (2 Tbsp) Unsalted Butter
- ½ tsp Fine Sea Salt
- ½ tsp Vanilla Extract
- 100 g (3½ oz) Dark Chocolate (70% cacao)
- ½ tsp Flaky Sea Salt
- 2 Tbsp Toasted Crushed Peanuts
Instructions
- Prepare Crust: Preheat oven to 175°C (350°F), line a 20x20cm pan with parchment.
- Combine Ingredients: Mix melted butter, sugar, flour, and peanuts until crumbly.
- Press and Bake: Press dough into pan, bake 12-15 minutes until golden.
- Cool Crust: Let crust cool completely on a wire rack.
- Make Caramel: Melt butter, whisk in brown sugar until dissolved.
- Cook Caramel: Add cream, cook 4-5 minutes to 115°C (240°F).
- Flavor Caramel: Stir in sea salt and vanilla extract.
- Pour and Chill: Spread caramel over crust, chill for 20 minutes.
- Melt Chocolate: Melt dark chocolate using a double boiler or microwave.
- Drizzle and Chill: Drizzle chocolate over caramel, chill for 10 minutes.
- Cut and Garnish: Cut into squares, garnish with flaky salt and peanuts.
Notes
For best results, use a candy thermometer to ensure the caramel reaches the correct temperature. Toasting the peanuts enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: butterfinger, caramel, bars, peanut, chocolate, salty-sweet, dessert, homemade