Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • 1 cup (2 sticks) Unsalted Butter, melted
  • 1 cup Chopped Dry Roasted Peanuts
  • 14 ounces Soft Caramels (unwrapped)
  • 2 tablespoons Heavy Cream
  • 10-12 ounces Snickers Bars (chopped)
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 ½ cups Semi-Sweet Chocolate Chips
  • ¼ cup More Chopped Dry Roasted Peanuts (for sprinkling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, ensuring there is an overhang on the sides for easy lifting.
  2. Create the Base: In a mixing bowl, whisk together the flour and sugar. Pour in the melted butter and mix until a cohesive, crumbly dough forms.
  3. Press the dough evenly into the bottom of the prepared pan. Bake for 20–25 minutes until lightly golden brown around the edges. Remove from oven.
  4. Sprinkle the 1 cup of chopped peanuts evenly over the warm shortbread base.
  5. Melt the Caramel: Combine unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second bursts, stirring well until completely smooth and pourable.
  6. Pour the smooth caramel evenly over the peanut layer, followed by scattering the chopped Snickers bars over the caramel.
  7. The Gooey Binder: Drizzle the entire can of sweetened condensed milk evenly over the Snickers layer. Do not stir.
  8. Return the pan to the oven and bake for 15–18 minutes until the caramel is bubbly and the condensed milk appears set.
  9. While the bars cool slightly, melt the chocolate chips until glossy. Pour the melted chocolate over the warm bars and spread swiftly to cover completely.
  10. Immediately sprinkle with the remaining ¼ cup of peanuts. Allow the bars to cool completely to room temperature, then chill in the refrigerator for at least 2 hours before using the parchment overhang to lift and slice into 16 squares.