Ingredients

The following ingredients have 10 Servings
  • ⅔ cup unsalted butter (151 grams, room temperature (1⅓ sticks))
  • ¼ cup granulated sugar (50 grams)
  • 1¼ cups all-purpose flour (150 grams)
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract (4 grams)
  • 11 ounces baking caramels (312 grams (1 bag), such as Kraft)
  • ¼ cup heavy cream (57 grams)
  • 1 cup dry roasted unsalted peanuts (142 grams)
  • 12 ounces milk chocolate chips (340 grams, Ghirardelli recommended)

Instruction

  • Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
  • Using a hand mixer, cream the butter, sugar, flour, salt, and vanilla together until crumbled and fully incorporated.
  • Press the shortbread mixture into the bottom of the lined baking dish and bake for approximately 20 minutes, until slightly golden.
  • Remove from the oven and set aside to cool slightly.
  • Place the caramels and the cream in a microwave-safe bowl and microwave for 2 minutes, stopping and stirring every 30 seconds. Stir in the peanuts and pour the mixture evenly over the shortbread. Use a spoon to distribute the caramel evenly.
  • Allow to cool for at least 10 minutes.
  • In a microwave-safe bowl, heat the chocolate chips in increments of 30 seconds, stirring each time, until melted.
  • Pour the chocolate over the caramel and spread evenly.
  • Allow the chocolate to cool and harden completely before serving, about 2 hours. You can speed up the process by letting it cool in the refriggerator. Cut into squares and serve!