Salted caramel nut bars

230g butter, room temperature

3/4 cup packed light brown sugar

1/2 tsp salt

3 cups flour 

 

For the Filling

115g butter

1/2 cup packed light brown sugar

1/4 cup plus

2 Tbs honey

2 Tbs sugar

2 Tbs heavy cream

1/4 tsp salt 

2 cups peanuts (or mix of any nuts)

vanilla extract

Beat butter and brown sugar until light and fluffy, about 2 mins. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition and dough comes together in large clumps. Press dough into a lined slice tin, pierce the dough with a fork and chill until firm, about 20 mins. Bake in 190C oven until golden brown, 20 mins. Cool completely. 

Reduce oven to 160C. Place filling ingredients (without nuts) in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1min. Stir in nuts. Pour filling into the cooled crust. Bake until filling bubbles, 15-20 mins. Cool completely. Remove from pan and cut into squares. 

Bars can be stored in an airtight container at room temperature up to 1 week. 

Don't skimp on salt. Can add rock salt to top.

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