Sticky Peanut Cookie Bars Recipe

For the shortbread:

• 1/2 cup unsalted roasted peanuts
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons cold unsalted butter (1 stick), cut into small chunks

For the topping:

• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 2 tablespoons water
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
• 1 1/2 cups unsalted roasted peanuts

1. For the shortbread:
2. Heat oven to 350°F and arrange rack in middle. Butter an 8-by-8-inch glass baking dish. Combine peanuts, flour, sugar, and salt in bowl of a food processor. Pulse until peanuts are ground and mixture is well combined. Add butter and pulse again until mixture resembles coarse meal.
3. Press mixture evenly into the prepared baking dish and prick it all over with a fork. Bake until lightly golden, about 30 minutes. Remove from oven and place on a rack.
4. For the topping:
5. Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan. Bring to a boil over medium heat, stirring often until sugar is completely dissolved. Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes. Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).
6. Sprinkle chopped chocolate evenly over peanut shortbread.
7. Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base. Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling. Cut into rectangles and serve.