Cox's Salted Nut Bars
This bar cookie comes close to the flair of Randal's favorite candy bar: the Pearson's Salted Nut Roll. To get it even closer, we added marshmallow fluff. He says more double-blind trials will be required. I also substituted some Lyle's Golden syrup for some of the corn syrup - it has a better flavor.
Ingredients for Brown Sugar Layer
| 1 1/4 cups | flour |
| 1/2 tsp | salt |
| 1/2 cup | unsalted butter, softened (1 stick) |
| 1/2 cup | light brown sugar, packed |
Ingredients for Peanut Layer
| 4 Tbsp | unsalted butter (1/2 stick) |
| 2/3 cup | light corn syrup |
| 1 2/3 cup | peanut butter chips (10 ounces) |
| 2 tsp | vanilla extract |
| 2 1/4 cups |
salted peanuts |
Ingredients for "Nougat" Layer
| 10.5 oz | marshmallow fluff |
| powdered sugar, enough to stiffen fluff |
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 9 by 13-inch baking pan.
- Make the crust
- In a medium bowl, stir together flour and salt.
- In the bowl of an electric mixer, beat the butter and brown sugar. At low speed, add flour mixture and mix until just crumbly, 10 to 15 seconds.
- Pat the dough into the prepared baking pan and prick with a fork. Bake for 15-18 minutes until golden brown around the edges. Remove to cooling rack. Leave the oven on.
- Make the Peanut Layer
- In a large saucepan, combine the butter, corn syrup (and Lyle's), and peanut butter chips and heat over medium heat until melted and smooth, about 5 minutes. Remove from heat and add the vanilla.
- Pour topping over crust and spread carefully to the edges. Sprinkle peanuts over the top and press lightly into the topping. Bake the bars for 12-15 minutes until the topping is bubbly. Cool completely
- Run a sharp knife around edges of the pan to release the bars. Invert the bars onto a baking sheet and reinvert onto a cutting board. Cut into 36 pieces.
- "Nougat" Layer
- If adding a nougat layer, mix 1 1/2 jars, ~10.5 oz, of marshmallow fluff with 1-3 Tbsp of powdered sugar until stiff. Spread onto hot crust as soon as it comes out of the oven. Chill for a few minutes in the freezer before pouring on the peanut butter/corn syrup mixture.
- Continue with directions as above.
Source: The Good Cookie pg 120 - modified by CookieChick.
