A delightful treat combining the crunch of peanuts with a rich caramel topping.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Line a 9x13-inch baking sheet with parchment paper.
Parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, light brown sugar, unsalted butter, and salt until crumbly.
Use your hands or a pastry cutter for better texture.
Press the mixture evenly into the prepared baking sheet.
Ensure an even layer for consistent baking.
Bake the crust for 10-12 minutes until lightly golden.
Avoid overbaking to keep the crust tender.
Sprinkle the salted peanuts evenly over the baked crust.
Distribute the peanuts evenly for consistent flavor.
In a saucepan, combine the dark brown sugar, light corn syrup, unsalted butter, and vanilla extract. Bring to a boil, stirring constantly.
Stirring prevents the mixture from burning.
Pour the hot caramel mixture over the peanuts.
Work quickly to spread the caramel evenly.
Return the baking sheet to the oven and bake for an additional 15 minutes until golden and bubbly.
Watch closely to avoid overbaking.
Allow the bars to cool completely before cutting into squares.
Cooling ensures clean cuts and proper setting.
