Name: Peanut Brittle Squares
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour; 1/2 cup icing sugar; 1 cup unsalted butter, cold; 2/3 cups unsalted butter; 3/4 cup dark brown sugar, packed; 1/2 cup golden corn syrup; 3 Tablespoons whipping cream; 3 cups salted peanuts

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When it comes to classic Christmas treats, shortbread is at the top of the list and coming in close behind is peanut brittle. They seem to always make an appearance at the holidays so I thought it might be fun to combine the two together. And boy I was not disappointed! You are going to love this combination together and so will all your family and friends!

These peanut brittle squares are super simple to make and take no time at all to put together. I personally love the textures of these crunchy, chewy squares that have both salty and sweet notes. They are something a little different than your typical holiday square, making them a fun option to bake.

Ingredients

All-purpose flour
Icing sugar
Unsalted butter
Dark brown sugar
Golden corn syrup
Whipping cream
Salted peanuts

What makes them different than peanut brittle?

Peanut brittle is a hard caramel candy that is filled with peanuts and broken into pieces. These peanut brittle squares are similar to a brittle but with a softer, chewier caramel. This is so the texture of the squares have a softer bite and won’t break when biting through the shortbread base.

Can you Freeze Peanut Brittle Squares?

Yes, you can freeze the squares for approx. 2 months in an airtight container. It’s best to layer the squares between parchment or wax paper.

How To Make The Peanut Brittle Squares

Step One: In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form. Transfer to your baking dish and using your fingers gently press down to create a flat base. Place in the middle of the oven and bake for 12 minutes.

Step Two: Meanwhile, make your filling. In a large saucepan add butter, brown sugar, corn syrup and whipping cream. Bring mixture to a boil stirring consistently. Boil for 1 minute without stirring. Remove from heat and add peanuts, stir to combine. Pour peanut mixture over the shortbread base and using a spatula even out the filling to all the edges. Bake for a further 20-22 minutes or until the edges are browning and the filling is bubbling.

Peanut Brittle Squares

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These peanut brittle squares are everything you love in a peanut brittle but with a chewier bite and a shortbread base. The caramel filling is mixed with salted peanuts and poured over a soft delicate, buttery shortbread that you just can’t resist. They make the perfect addition to any holiday dessert platter or as edible gifts to share!

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
Yield: 24 bars 1x
Category: Dessert
Cuisine: Canadian

Ingredients

Units Scale

Base

2 cups all-purpose flour
1/2 cup icing sugar
1 cup unsalted butter, cold

Filling

2/3 cups unsalted butter
3/4 cup dark brown sugar, packed
1/2 cup golden corn syrup
3 Tablespoons whipping cream
3 cups salted peanuts

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Instructions

Preheat oven to 350˚F. Line a glass baking dish (9″x13″) with parchment paper, leaving an overhang to easily pull out squares later.
In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form. Transfer to your baking dish and using your fingers gently press down to create a flat base. Note: the base will seem very dry, do not add more butter.
Place in the middle of the oven and bake for 12 minutes.
Meanwhile, make your filling.
In a large saucepan add butter, brown sugar, corn syrup and whipping cream. Bring mixture to a boil stirring consistently. Boil for 1 minute without stirring. Remove from heat and add peanuts, stir to combine.
Pour peanut mixture over shortbread base and using a spatula even out the filling to all the edges.
Bake for 20-22 minutes or until edges are browning and the filling is bubbling.
Let pan cool on a cooling rack for 30 minutes before cutting.

Notes

The squares will last approx. 2 weeks in an airtight container. Layer squares between parchment or wax paper for best results. Or freeze for up to 2 months.