NUTS 'n MORE Peanut Butters Salted Caramel 1lb

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Triple Peanut Butter Monster Cookie Bars– Peanut butter used3 different ways. Great for pantry odds-and-ends cleanout!

For the topping: Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Spread over caramel nut filling. Garnish with optional toppings, if desired. So as a sweet and delicious way to pay tribute to my home state, I decided to pull out my beloved Bob’s Red Mill All Purpose Flour and do a little cookie baking just in time for the holidays. Bob’s Red Mill flours are my not-so-secret weapon in my baking arsenal. It’s hands down my favorite flour to bake with, and the quality is simply unmatched! Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room-temperature cream is best. The crust and caramel for the fillingcan both be made ahead. So if time’s a concern, you can absolutely begin a day or two before. Peanuts: I suggest salted roasted peanuts for best flavor. You can use unsalted if you prefer, see next note + use 1 teaspoon salt in the crust.After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C). Soft and Chewy Peanut Butter Salted Caramels are a beautiful balance of sweet caramel and flaky sea salt, with deep notes of peanut butter. Put another saucepan over a medium heat and, once hot, add a third of the sugar and the liquid glucose. Heat slowly until the sugar crystals dissolve and the mix turns into a light caramel. Add the remaining sugar and cook for about 15 minutes, until you have an amber caramel. Pour in the warm cream, mix well, then remove from the heat. Add the chunks of butter a little at a time, mixing to melt, then stir in the peanut butter. Peanut Butter Cup Cookie Dough Crumble Bars– Peanut butter cups baked into soft, gooey, chewy bars!

Make Ahead & Freezing Instructions: This is the perfect recipe to make ahead of time and there are several ways to do it. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving. If the caramel is too firm, let it sit at room temperature for a couple hours before cutting. Or you can prepare the crust in steps 2 and 3, allow to cool, and refrigerate for up to 2 days. You can also prepare the salted caramel for the filling up to 1 week in advance. Tart freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature to soften the caramel before serving. How to make Peanut Butter Millionaire's Shortbread - Step-By-Step Instructions. To make shortbread baseWhen you bite into a peanut butter cup, you get a good amount of filling, so there had to be enough filling in this cake to allow for a bit of peanut butter in every bite. As an added bonus, the thinner layers absorbed some of the caramel, adding just an extra bit of richness that took this cake over the top in the best way possible. There was a time in my life when I couldn’t go even a day without a spoonful. A finger dip. A covert swipe from the side of the jar when no one was looking. Usually I finish my pies and tarts with dark chocolate ganache, but on this occasion I liked the colour contrast using milk chocolate instead. So you have the dark chocolate cookie crust, golden filling and the paler milk chocolate topping. Maple syrup: we’re naturally sweetening these apple pie bars with maple syrup (and apples, of course!) Chocolate isa naturalpairing witheither peanut butter or caramel and it’s just hits the spotin the bars.

This Peanut Butter Millionaire's Shortbread speaks for itself. With melt in the mouth shortbread base, peanut butter caramel with hidden salted peanuts for a bit of crunch & chocolate topping with swirls of peanut butter - it's pure heaven! I baked it into super soft, slightly chewy bars that I adapted from Peanut Butter Chocolate Chip Bars. If you can’t find the new peanut butter yet in your area (here’s the store locator), that recipe calls for regular peanut butter and you could use regular peanut butter here too if necessary. While many Peanut Butter Pie recipes opt to use Cool Whip (synthetic whipped cream, hasn’t made it to Aussie shores yet and I’m totally ok with that!), normal cream (sloppy) or cream cheese (makes it cheesecake-y), this one is made with a peanut butter caramel filling made with condensed milk.

Preheat the oven to 350 F and prepare an 8-inch square pan by lining it with parchment paper. Ensure that some of the parchment paper hangs over onto the sides of the pan so you can easily lift up the bars when you're ready to enjoy them. In the freezer: yes, these apple pie bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating. It wasn’t always that way, though. What makes the tie between Alabama and peanut farming interesting is that peanuts were planted out of desperation after a boll weevil infestation devastated all of the cotton crops in the area, forcing farmers to turn to other means to provide for their families. The peanut crops proved to be one of the best things to ever happen to this area, bringing financial gain to the area in numerous ways. (Fun Fact: My hometown has a statue dedicated to the Boll Weevil as a tribute to forcing farmers to turn from cotton to peanuts. It’s the only statue dedicated to a bug in the world!)