#7. Sticky Caramel Peanut Blondie Bars

This is a grown up's Cracker Jacks on ooey-gooey sugary steroids! These bars are the ultimate treat for any caramel or peanut lover. A great mix of sweet and salty, you're guests will be begging you for this recipe. Cut into diagonals for a great looking holiday treat.

Ingredients:
Blondie Bar:

1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. kosher salt
3/4 cups unsalted butter (browned)
2 cups packed light brown sugar
2 large eggs
1 1/2 tsp. vanilla extract

Caramel:
5 1/2 cups roasted, unsalted peanuts
2 cups granulated sugar
1/8 cup honey
1/8 cup light corn syrup
1/4 cup unsalted butter
1/2 cup heavy cream
sea salt

Method:
Line a 9x13 baking pan with foil, all the way up the sides. Spray with non-stick spray.

Preheat oven to 350 degrees. Place the peanuts on a baking sheet and toast 5-7 minutes, or until fragrant and lightly toasted. Let cool. Sift flour, baking powder and salt in a bowl. Set aside. Brown the butter. Place butter in a skillet over medium heat. Let cook about 6-8 minutes, until there are brownish bits at the bottom and the butter begins to bubble up and foam. It will have a nutty aroma. Watch the butter that it does not go too far and burn. It does burn easily. Transfer to a mixing bowl and add the brown sugar. Beat until combined and then add the eggs and vanilla. Beat about 2 minutes, until fluffy and slightly lightened. Slowly add in the dry ingredients. Srape down bowl. Beat until smooth and fully combined. Transfer into baking dish and using a spatula, press into the bottom of the pan evenly. Bake until golden brown, about 20-25 minutes. Let cool completely.

In a pot, combine the sugar and water to a boil without stirring. Cook about 12-15 minutes, swirling the pot occassionally until the caramel is a deep amber color. Once at the desired color, turn off the heat and carefully whisk in the honey and corn syrup. Then add the butter and heavy cream and whisk until smooth, being careful of the steam as you add in each ingredient. Mix in toasted peanuts. Pour over cooled blondie and using a spatula sprayed with non-stick spray, smooth the peanut caramel over the top of the blondie evenly. Sprinkle entire top with a little bit of flaked sea salt. Chill until cooled, about 30 min to 1 hour. Cut into bars and then diagonally into triangles (about 20 small triangles). Serve at room temperature. Keeps chilled in an airtight container up to 1 week.