Thursday, April 07, 2016

#3820 - Milk Chocolate Peanut Squares

(by Shirley McNevich)

1/4 cup Kayro lite corn syrup
2 tablespoons softened butter
1 TBSP vanilla
1/8 cup Jif smooth peanut butter
1 dash salt
3 cups Domino's powdered sugar
35 Kraft caramels (unwrapped)
1 cup dry roasted peanuts (your choice if salted or unsalted)
12 oz. Nestle's milk chocolate chips

In a mixer add lite corn syrup, softened butter, vanilla, peanut butter and salt--beat well. Slowly add powdered sugar--beat until it forms dough. Remove dough from mixer and press it evenly into a greased 9" square pan. Refrigerate until cold. In a saucepan over low heat add the unwrapped caramels--cook/stir until melted and smooth. Remove from heat--add peanuts--stir to mix. Remove pan from refrigerator--spread the caramel mixture evenly over the dough mixture--cool to room temperature, then refrigerate a few hours until firm. Remove from refrigerator--cut the whole thing into 1" wide squares. Melt all of the milk chocolate chips according to bag directions. Stab a square with a toothpick, dip it into the melted chocolate to coat and set it on wax paper. Use the toothpick to smooth a little chocolate to cover the hole. Repeat with all squares.

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