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Trick or Treat Salted Nut Bars

2
Kimmi Knippel (Sweet_Memories)

By
@KimmiK

Mmmmmmm!

Rating:

★★★★☆ 5 votes

Comments:
Serves:
24 Bars
Prep:
45 Min
Cook:
30 Min

Ingredients

  • CRUST:

  • 3/4 c
    all purpose flour
  • 1/2 c
    light brown sugar, packed
  • 1/4 c
    butter, softened
  • 1/4 c
    peanut butter, crunchy
  • TOPPING:

  • 1 - 14 oz. pkg
    wrapped caramels
  • 2 Tbsp
    water
  • 1 c
    confectioners' sugar, divided
  • 2 Tbsp
    confectioners' sugar
  • 1 c
    marshmallow cream
  • 2 c
    salted roasted peanuts (not dry-roasted), divided
  • 1/4 c
    candy corn

How to Make Trick or Treat Salted Nut Bars

Step-by-Step

  1. Preheat oven to 350 degrees F. Line 8" square baking pan with nonstick foil. (If using regular foil - use cooking spray.) Beat all crust ingredients in a large bowl at medium speed 1 - 2 minutes or until fine crumbs form; press into bottom of pan. Bake 12 - 15 minutes or until golden brown. Cool completely on wire rack.
  2. Unwrap caramels. Heat caramels & water in medium heatproof bowl set over saucepan of simmering water 8 - 10 minutes or until melted (bowl should not touch water), stirring occasionally. Remove from heat; keep warm.
  3. Meanwhile, beat 1 C of the powered sugar & marshmallow cream in a standing mixer at low speed until combined. Sprinkle remaining 2 Tbsp powered sugar over flexible cutting board or sheet of parchment paper. Lightly coat hands with powdered sugar; gently pat out marshmallow mixture on board or paper into 8" square. Brush off excess powdered sugar.
  4. Spread 1/2 C of the melted caramel over crust; sprinkle with 1 C of the peanuts. Top with marshmallow square by turning cutting board or paper with marshmallow mixture upside-down over peanuts, pressing down firmly to adhere layers. Reserve 2 Tbsp of the caramel; pour remaining caramel over marshmallow layer. Top with remaining 1 C peanuts & candy corn, patting down firmly.
  5. Reheat reserved caramel; drizzle over bars. Refrigerate 30 minutes or until set.
  6. Lift foil to remove bars from pan; remove foil. Cut into 24 bars. Cover & store in refrigerator & enjoy!

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