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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I'm afraid to step on the scale since I started making these. They are really rich but so yummy!I got this recipe from Forever Summer by Nigella Lawson, and adapted it to the way I cook (simplified it!) This is my first submission! Hope you like it! Ingredients:
2 cups flour |
1/4 cup sugar |
3/4 cup butter |
14 tablespoons butter, at room temperature |
1 (14 ounce) can sweetened condensed milk |
1/4 cup light corn syrup |
1 1/4 cups dry-roasted salted peanuts |
3/4 cup chocolate chips |
Directions:
1. Preheat oven to 325.
2. Line a 9 inch square baking pan with foil and spray with cooking spray.
3. Process all the shortbread ingredients in a food processor until it barely starts to clump.
4. Put in pan and press down.
5. Bake at 325 about 40 minutes, or until golden brown.
6. Let cool.
7. Meanwhile, melt butter in large bowl in microwave (mine took 1 minute on hi).
8. Stir in condensed milk and corn syrup.
9. Microwave 2 minutes at 50%, stir.
10. Microwave 8 minutes longer at 50%, stopping every minute or so to stir.
11. Be careful it doesn't boil over!
12. Continue until the caramel is light golden brown, and then stir in peanuts.
13. Pour over crust.
14. Sprinkle chocolate chips over hot caramel, let melt and spread carefully to cover.
15. Refrigerate until firm (about 1 hour), remove from pan, peel off foil, and cut into 36 squares.
16. Store in refrigerator.
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