Roasted Peanuts Gooey Bars

Peanuts, one of my weaknesses.  Actually any kind of nuts, but mostly pecans and peanuts, I could eat them every single day and never tire.

Last year or the year before I made Pecan Pie Bars for Thanksgiving, and I was craving something like that this afternoon but had no pecans, the only thing I had was a jar of Roasted Peanuts, and that became the inspiration for these gooey bars.

The recipe was adapted from the Pecan Pie Bars over at Just a Taste.

Roasted Peanuts Gooey Bars

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup maple syrup
2 tablespoons milk
2 cups roasted peanuts




Preheat the oven to 350ºF and line a 9x13-inch pan with parchment paper, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the lined pan and bake for 20 minutes until golden brown. (I baked mine for 15 minutes so they would weren't as dry but more gooey)

While the crust bakes, prepare the filling by combining the butter, brown sugar, maple syrup and milk in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the roasted peanuts.

Remove the crust from the oven and immediately pour the filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.