Snickers Cookie Bars

I am nocturnal. I always have been. These days, despite copious amounts of coffee, I really don’t get going until midday. Deep into the night, when most of you are sleeping, I am engaged in my most productive thought. The other night, don’t ask me why, I started thinking about my number one son’s favorite cookie, based upon his favorite candy bar (Twix), wondering if I could make a cookie based upon my favorite candy bar, Snickers. The next morning I decided to put my plan into action, and it worked as beautifully as I had hoped! These are a bit of work, but well worth the effort. You may just want to make a double batch.

Snickers Cookie Bars

Bottom Layer

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) butter, softened

½ cup sugar

Middle Layer

½ cup (1 stick) butter

½ cup sugar

2 tablespoons light corn syrup

1 14-oz can sweetened condensed milk

1 cup dry roasted peanuts

Top Layer

1½ cups semi-sweet chocolate chips 

1 teaspoon light corn syrup

½ cup (1 stick) butter, cut into 8 pieces

 

Preheat oven to 325° F. Line an 8” x 8” (or, for a thinner cookie layer, a 9” x 9”) baking pan with foil, leaving a 2” overhang on each end, to facilitate easy extraction from the pan.

To make the bottom layer: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In another bowl beat butter and sugar on medium speed until well creamy. With mixer on low, gradually add the dry ingredients and beat just until combined. Transfer to prepared pan and press into an even layer. Bake for 30-35 minutes until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color, about 10 minutes. Pour the caramel mixture over the cooled shortbread and spread in an even layer (You can tilt the pan to do this.). Sprinkle peanuts over the top and press down lightly. Allow to cool completely, then chill in the fridge until caramel sets.

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel/peanut layer, and spread into an even layer. Let the chocolate set completely before slicing and serving.

PRINT RECIPE

If you love the chocolate and peanut combination, but don’t want to go to all of the work, you may just want to try these Getting on My Last Nerve Chocolate Peanut Clusters.

This post contains affiliate links.

Salted Caramel Chocolate Shortbread Bars

As much as I like cookies – they are, after all, my favorite dessert – I don’t particularly like making cookies.  All of that rolling, cutting, shaping, forming, icing, sprinkling, well, by the time the work is done I’m out of the mood.  So when I spotted this recipe for bar cookies that were supposed to be a better version of a Twix candy bar (another of my favorites), I had to make them.  I sent packages home with both of my sons who, with their wives, are more than happy to test recipes for me, and we all enjoyed these…A LOT.  They are easy enough to make, but take a bit of time waiting for each layer to cool before building the next one.  Trust me when I tell you that the time is well spent!

Salted Caramel Chocolate Shortbread Bars
Spotted at Tracey's Culinary Adventures

Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Caramel 
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk

Chocolate
8 oz chocolate, finely chopped (I used bittersweet) 
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)

Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.

This post is linked to:

Sweets for a Saturday

Sugar and Spice