Trick or Treat Salted Nut Bars

From Cooking Club


CRUST
3/4 c. AP flour
1/2 c. packed light brown sugar
1/4 c. butter, softened
1/4 c. crunchy peanut butter

TOPPING
1 (14-oz.) bag wrapped caramels
2 Tbsp. water
1 c. plus 2 Tbsp. powdered sugar, divided
1 c. marshmallow creme
2 c. salted roasted peanuts (not dry-roasted), divided
1/4 c. candy corn

Heat oven to 350 degrees. Line 8-inch square baking pan with nonstick foil. (If using regular foil, spray with cooking spray.) Beat all crust ingredients in large bowl at medium speed 1 to 2 minutes or until fine crumbs form; press into bottom of pan. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack.

Unwrap caramels. Heat caramels and water in medium heatproof bowl set over saucepan of simmering water 8 to 10 minutes or until melted (bowl should not touch water), stirring occasionally. Remove from heat; keep warm.

Meanwhile, beat 1 cup powdered sugar and marshmallow creme in large bowl at low speed until combined. Sprinkle remaining 2 tablespoons powdered sugar over flexible cutting board or sheet of parchment paper. Lightly coat hands with powdered sugar; gently pat out marshmallow mixture on board or paper into 8-inch square. Brush off excess powdered sugar.

Spread 1/2 cup of the melted caramel over crust; sprinkle with 1 cup of peanuts. Top with marshmallow square by turning cutting board with marshmallow mixture upside-down over peanuts, pressing down firmly to adhere layers. Reserve 2 tablespoons of the caramel; pour remaining caramel over marshmallow layer. Top with remaining cup of peanuts and candy corn, patting down firmly.

Reheat reserved caramel; drizzle over bars. Refrigerate 30 minutes, or until set.

Lift foil to remove bars from pan; remove foil. Cut into 24 bars. Cover and store in refrigerator.

245 calories--11 fat--34.5 carbs--5.5 protein--1.5 fiber