Caramel-Peanut Squares

CARAMEL-PEANUT SQUARES

I don't know about you, but I love pairing salty foods with sweet foods. They just seem to complement each other so well. And this recipe for Caramel-Peanut Squares is the perfect sweet and salty dessert that everyone is sure to enjoy.

Makes one 8-by-11-inch pan

1¼	cups (2½ sticks) unsalted butter, chilled and cut into small cubes, plus more for the pan
½	cup plus ⅓ cup granulated sugar
2	cups all-purpose flour
¼	teaspoon kosher salt
1	large egg, lightly beaten
¼	cup honey
2	tablespoons heavy cream
1	teaspoon pure vanilla extract
¼	teaspoon baking soda
8	ounces dry roasted peanuts, lightly salted
½	cup semi-sweet chocolate, melted (optional)

1.  Preheat the oven to 375ºF. Butter an 8-by-11-inch baking pan, and line with a sheet of buttered parchment paper. In a food processor, fitted with the steel blade, combine 1 cup of the butter and ⅓ cup of the sugar with the flour and salt. Pulse until well combined (the mixture should hold its shape when squeezed together). Add the egg and continue to pulse until the dough is smooth. Press the dough into the prepared pan. Bake in the preheated oven until the dough is set and lightly golden, 15 to 20 minutes. Remove and cool.

2.  Meanwhile, in a saucepan set over medium heat, combine the remaining butter and sugar with the honey. Cook, stirring constantly, until well combined. Then, increase the heat to medium-high and cook, swirling the pan occasionally (don't stir), until the caramel mixture is amber in color, 2 to 3 minutes.

3.  Remove the caramel from the heat. Mix together the heavy cream, vanilla extract, and baking soda, and add to the caramel mixture along with the peanuts. Stir to combine, then pour the caramel and peanut mixture over the cooled crust. Spread the peanuts out into an even layer, and set aside to cool slightly. Drizzle the dessert with the melted chocolate. Allow to cool completely, and then remove from the baking dish and cut into squares.