These chewy, salty, crunchy squares are sure to be a hit with all of your holiday guests. Don't be intimidated by the caramel – it's very easy to make and holds up beautifully when kept refrigerated.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Caramel:
Method
In bowl, combine pretzel crumbs with sugar; mix in butter until combined. Press into parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350ºF (180ºC) oven until just beginning to brown, 10 to 12 minutes. Sprinkle with peanuts. Let cool on rack.Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until digital thermometer registers firm-ball stage of 245°F (118°C), about 10 minutes. Remove from heat. Stir in vanilla.
Pour caramel over crust. Sprinkle with peanuts. Let cool for 20 minutes. Refrigerate until set, about 2 hours. Cut into squares. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 2 weeks.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 139 mg
- Sugars 12 g
- Protein 2 g
- Calories 177.0
- Total fat 11 g
- Potassium 70 mg
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 19 g
%RDI
- Iron 3.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 7.0
