Thursday, May 10, 2007

Peanut Brittle Bars

One my favorite baking blogs is Baking Bites, formerly known as Baking Sheet. This blogger does a lot of baking as well as a lot of reading and writing about baking. I've made numerous recipes found on her site and recently tried this recipe for Peanut Brittle Bars at A Full Plate when I noticed a huge Ziploc bag of peanuts on the supply shelf.

Peanut Brittle Bars

Peanut Brittle Bars
- from Maida Heatter’s Book of Great Cookies (The following is a double batch of the original recipe)

2 cup (4 sticks) butter, softened
2 cup white sugar
4 cups sifted all purpose flour
2 cup roasted, salted peanuts, coarsely chopped and divided

Preheat oven to 375.

Cream together butter and sugar. Add flour, mixing at low speed, until fully incorporated. Stir in 1 cup of the peanuts.

Turn batter into ungreased half sheet pan and press batter into thin layer. Sprinkle remaining peanuts on top of the batter and press down with your spatula or a piece of wax paper.

Bake for 25 minutes, until golden brown. Let cookies cool in the pan for 10 minutes, then slice into bars. Let the bars cool completely in the pan. They will be quite firm when completely cooled. Store in an airtight container. Makes 36 delicious and crunchy bars.

And with only 4 ingredients!

3 Comments:

  1. Toni said...
    I tend not to bake because I know myself well enough to know that I'd eat the whole batch of whatever - probably in one sitting! I do, however, have a weakness for peanut brittle. Don't know what it is, but I just love the stuff! So I just might have to break down and make this. If there's anything left by the next day, I'll bring it into the office. I promise!!
    ;-)
    Chris said...
    This looks delicious. And 4 ingredients? I am all about that!
    Anonymous said...
    I have been baking this cookie for many years and it is much improved by the addition of a thin glaze, like the one Maida Heatter uses on her cinnamon almond cookies (only no lemon juice, just water, powdered sugar, a little butter). Pour it on while the pan of cookies is still hot and it spreads nicely.

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