Snickers Cookie Bars

Bottom Layer

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) butter, softened 

½ cup sugar


Middle Layer

½ cup (1 stick) butter

½ cup sugar

2 tablespoons light corn syrup

1 14-oz can sweetened condensed milk

1 cup dry roasted peanuts

 

Top Layer

1½ cups semi-sweet chocolate chips 

1 teaspoon light corn syrup

½ cup (1 stick) butter, cut into 8 pieces


Preheat oven to 325° F. Line an 8” x 8” (or, for a thinner cookie layer, a 9” x 9”) baking pan with foil, leaving a 2” overhang on each end, to facilitate easy extraction from the pan.

To make the bottom layer: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In another bowl beat butter and sugar on medium speed until well creamy. With mixer on low, gradually add the dry ingredients and beat just until combined. Transfer to prepared pan and press into an even layer. Bake for 30-35 minutes until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color, about 10 minutes. Pour the caramel mixture over the cooled shortbread and spread in an even layer (You can tilt the pan to do this.). Sprinkle peanuts over the top and press down lightly. Allow to cool completely, then chill in the fridge until caramel sets. 

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel/peanut layer, and spread into an even layer. Let the chocolate set completely before slicing and serving.

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