Wednesday, May 25, 2011

Sticky-Fingers Bars

Sticky-Fingers Bars
From: Smells Like Home

Greg really likes these. They are good chopped up stirred into vanilla ice cream!!!!

For the crust:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tbsp vanilla extract
2 cups all-purpose flour
1/2 cup salted peanuts, coarsely chopped
4 (2.07 oz) Snickers bars

For the filling:
3 large eggs
1 1/4 cup sugar
1/4 cup Lyle’s Golden Corn Syrup or light corn syrup
2 tbsp unsalted butter, melted
1 tbsp vanilla extract
Pinch of salt

1 cup smooth peanut butter (creamy or natural works)
1 cup salted peanuts, coarsely chopped
3 oz bittersweet chocolate, coarsely chopped

To make the crust:
Preheat the oven to 375 degrees F. Line a 9×13-inch baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter, sugar, and vanilla in a large bowl on medium speed about 1 minute, until creamy. Add the flour and peanuts and mix on medium-low speed just until incorporated. Press the dough evenly into the prepared pan. Bake for 12-15 minutes, until the crust is golden brown. Set aside to cool about 10 minutes. Decrease the oven temperature to 350 degrees F. Cut the Snickers bars into 1/4-inch-thick pieces. Cover the top of the crust with an even layer of Snickers slices, leaving about 1/4-inch between slices.

To make the filling:
Whisk the eggs, sugar, syrup, butter, vanilla, and salt in a large bowl until combined. Pour the mixture over the crust and bake for 25-30 minutes, or until set (it should not wiggle when you remove the pan from the oven). Cool for 20-30 minutes.

Spread the peanut butter in an even layer on top of the filling. Add the chopped peanuts in an even layer. Melt the chocolate in a small bowl in a microwave on medium-high. Check every 30 seconds to ensure the chocolate does not burn. Stir until smooth. Use a spoon to drizzle the chocolate over the chopped peanuts.

Refrigerate for at least 1 hour. Grab the foil edges and lift the bars out of the pan and cut into bars.

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