salted peanut bars

here is a three ingredient recipe that is perfect every time.  taken from Martha’s everyday food chefs, it is one of the easiest and best tasting caramel recipes i have ever made.  there is no need for a candy thermometer and an afternoon of mess. 

simply unwrap one bag of Kraft caramels, which is 14 ounces.  place in a sauce pot.  add one cup of mini marshmallows and one tablespoon of water.  the water is very important. then, melt for about 8 minutes.

while this is happening, chop 2 1/4 cups of unsalted peanuts.  place 1 1/4 cups of peanuts in an 8 by 8 square baking pan, that has been lined with parchment paper. allow the parchment paper to overlap the edges for easy removal from the pan.  when the caramel mixture is melted, pour over the peanuts in the pan.  then, top with the last cup of chopped peanuts.

allow to come together for at least 2 hours before cutting.  i usually place in the refrigerator to cool and harden even more.  if using the refrigerator, make certain you allow for time for the caramel to soften again before cutting into bars.  these are better than the store-bought “payday” bars.

these can be stored, but must be individually wrapped or the caramel with adhere to the other bars.

3 comments

  1. yes susan, there is no need for extra salt in this recipe. the unsalted peanuts are delicious with the caramel. i don’t think you will miss it, and they will be much healthier. but, it would be fine to use the salted ones too if they are your preference.

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    • Thanks Karen. The “salted” threw me. I ended up making them today and compromised. I used half salted and half no salt peanuts.

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