Maida Heatter's Peanut Bars
User Reviews
5.0
9 reviews
Excellent
Maida Heatter's Peanut Bars
Report
This recipe from Maida Heatter's Book of Great Desserts makes impossibly thin, crispy, chewy, deeply peanuty caramel brickle bars. These addictive little snacks aren't overly sweet and have a deep toasted flavor.
Share:
Ingredients
- ¾ cup all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup butter
- 1 cup butterscotch morsels
- 1½ teaspoons instant coffee
- ¼ cup sugar
- 1 large egg lightly whisked
- 1 cup dry roasted salted peanuts we like Emerald "Virginia Peanuts", roughly chopped
Instructions
- Arrange your oven rack to the center position in the oven and preheat to 325° F.
- Cut a piece of tin foil large enough to cover the bottom of the jelly roll pan. Invert the pan and press the foil around the outside edges to mold to the pan. Flip the pan over and sprinkle with a few drops of water, then place the molded foil into the pan and press on all sides so that it sticks. (The water helps the foil stay in place when spreading the batter).
- Liberally spray the foil with nonstick cooking spray and chill in the freezer or refrigerator.
- Whisk together the flour, cinnamon and ginger in a small bowl. Set aside.
- Heat the butter and butterscotch morsels in a medium saucepan over moderate heat, stirring occasionally until melted. Add the instant coffee, remove from the heat and whisk until smooth.
- Use a ruber spatula to stir in the sugar and the flour mixture.
- Add the egg and stir to combine.
- Transfer the batter to the chilled pan and spread into a very thin layer. Sprinkle with the chopped peanuts and bake for 25 minutes until the top is golden brown and springs back when lightly touched.
- Cool the brickle for 3 minutes, then place a half sheet pan over the pan and quickly invert it. Carefully remove the foil from the brickle.
- Cut a piece of parchment paper large enough to cover the brickle and place it on top. Place a large cutting board (slightly larger than the brickle over the parchment paper and quickly invert so that the peanut side is face up.
- Use a long, very sharp knife to cut the peanut brickle into squares and transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
68mg
(3%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
103IU
(2%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 68mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
