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Peanut Brittle Squares

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!

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

Instructions

  1. Preheat oven to 350˚F. Line a glass baking dish (9″x13″) with parchment paper, leaving an overhang to easily pull out squares later.
  2. 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.
  3. Place in the middle of the oven and bake for 12 minutes.
  4. Meanwhile, make your filling.
  5. 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.
  6. Pour peanut mixture over shortbread base and using a spatula even out the filling to all the edges.
  7. Bake for 20-22 minutes or until edges are browning and the filling is bubbling.
  8. 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.

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