These decadent bar cookies were a definite hit at our Sunday lunch gathering. Salty and sweet, they make up quickly and are eaten just as quickly!
Salty Caramel Peanut Bars
These salty-sweet treats are appealing to the eye and to the taste buds.
Heat oven to 350. Line 15x10x1 inch baking pan with aluminum foil and spray with cooking spray.
Combine 1 1/2 cups flour, sugar, baking powder, baking soda, salt, and brown sugar in mixer bowl and stir thoroughly. Add butter and cut in until mixture looks like coarse crumbs. Press mixture into prepared pan. Bake 18 minutes.
While crust bakes, microwave ice cream topping 30 seconds or until of drizzling consistency. Pour into a small bowl and stir in 3 Tbsp. flour.
When crust comes out of the oven, sprinkle with peanuts and chocolate chips. Drizzle evenly with caramel sauce mixture. Sprinkle evenly with coarse salt.
Bake 12-14 minutes longer or until caramel is bubbly. Remove from oven and cool completely, about 1 hour. Refrigerate if needed to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.
Recipe from Betty Crocker: The Big Book of Cookies