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Description

makes 35 bars


Ingredients

Scale
  • 1/2 cup butter, room temperature
  • 2/3 cup light brown sugar
  • 2 egg yolks
  • 1 Tbsp vanilla
  • 1 cup flour
  • 2 tsp baking soda
  • 2/3 cup crushed pretzels
  • 7 oz Marshmallow Creme or Fluff
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 1 1/2 cups salted peanuts
  • 14 oz unwrapped caramels
  • 3 Tbsp milk
  • flaked sea salt for topping

Instructions

  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with cooking spray.
  3. In mixing bowl beat butter and brown sugar together until evenly mixed. Add in egg yolks and vanilla and continue mixing until incorporated. Scraping sides as needed.
  4. Turn mixer to low and add in baking soda, flour and pretzels and beat until combined.
  5. Press the dough into prepared pan and bake for 10-12 minutes until lightly golden.
  6. Meanwhile, combine marshmallow creme and peanut butter in a microwave safe bowl and heat on full power for 45 seconds, stirring to combine. If needed continue heating in 15 second increments until smooth. Stir in powdered sugar.
  7. When crust is done, spread marshmallow mixture carefully on top. Then sprinkle evenly with peanuts. Set aside.
  8. Combine caramels and milk in a medium saucepan over medium low heat and heat until caramels are melted, stirring frequently.
  9. Pour melted caramel over the top of the peanuts.
  10. Cool completely before cutting into squares. Easily lift foil out of pan and cut.

Notes

slightly adapted from BHG Baking

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