Salted Caramel Chocolate Peanut Butter Shortnin Bread Bars Recipe

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Salted Caramel Chocolate Peanut Butter Shortnin Bread Bars Recipe

Salted Caramel Chocolate Peanut Butter Shortnin Bread Bars Recipe

Salted Caramel Chocolate Peanut Butter Shortnin Bread Bars Recipe Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup sugar

For the caramel peanut butter layer:

1⁄2 cup salted real butter
1⁄4 teaspoon salt
1 cup brown sugar
3/4 cup heavy whipping cream
1 cup smooth creamy peanut butter

For the chocolate layer:

16 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

***Sea salt, for sprinkling on top of bars

Salted Caramel Chocolate Peanut Butter Shortnin Bread Bars Recipe Directions:

First, preheat the oven to 325° degrees F. Line a 9 x 13-inch baking pan with parchment paper. In a medium bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 17 to 20 minutes or until golden. Transfer the pan to a wire rack and let cool completely.

To make the caramel peanut butter sauce, in a small saucepan melt butter with salt. Add the brown sugar; whisk until combined and thickened (about 2 minutes). Whisk in the whipping cream, until thoroughly blended (3 more minutes). Stir in the peanut butter until smooth and slightly thickened. Let cool.

To make the chocolate toppings, place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.

To assemble, spread caramel sauce over cooled shortening bread, place in refrigerator just long enough to set firm and then pour chocolate over caramel, smooth and let set in refrigerator again. Take out after it is firm, sprinkle sea salt over all and cut into twelve to fifteen square bars.

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