Salted Peanut Bars

So, I have to apologize for the lack of posts...life has been sooo crazy in the new year. Ash in Med school, Amy applying for and getting in to med school...phew. I am updating some posts...try whatever you wanna!!

Salted Peanut Bars -- A thick, gooey layer of carmel goodness breathes new life into the salted nut candy bar!!!

1/2 c butter, softened

2/3 c packed brown sugar

2 egg yolks

2 tsp vanilla

1 c all-purpose flour

1/2 c crushed pretzels

1/4 tsp baking powder

1 7-oz jar marshmallow creme

1/2 c creamy peanut butter

1/4 c powdered sugar

1 c salted coctail peanuts

1 14-oz pkg vanilla carmels, unwrapped

3 tbsp milk

Preheat the oven to 350 degrees. Line a 13x9x2 inch baking pan with heavy foil, extending foil over the edges of the pan; set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg yolks, and vinalla. Beat until combined, scraping bowl occasionally. In a small bowl, combine flour, pretxels, baking powder and baking soda. Beat in as much of the flour mixture as you can with the mixer. Using a wooden sppon, stir any remaining flour mixture. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven for 12-14 minutes or until lightly browned. Meanwhile, in a medium microwave-safe bowl, combine marshmallow creme and peanut butter. Microwave on 100% high power for 1 minute or until softened, and slightly melted. Stir in powdered sugar. Spread mixture over crust. Sprinkle with salted peanuts.

In a heavy large saucepan, combine unwrapped carmels and milk. Cook and stir over medium-low heat until carmels are melted and mixture is smooth. Pour caramel mixture evenly over peanut layer. Cool in pan on wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.