CHEWY PEANUT-CARAMEL BARS

FOR THE CRUST:
1 1/4 cups flour
2 1/2 tablespoons sugar
Rounded 1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into chunks
5 tablespoons heavy cream
1 teaspoon vanilla extract
FOR THE TOPPING:
1 1/4 cups tightly packed light brown sugar
1/2 cup light corn syrup
1/2 cup heavy cream
3 tablespoons unsalted butter, cut into chunks
1/8 teaspoon salt
3 cups chopped unsalted peanuts
1 1/2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate morsels or mini-morsels

Position a rack in the middle of the oven and preheat the oven to 375 degrees. Prepare a 9-by-13-inch baking dish by lining it with aluminum foil and coating the foil with nonstick spray oil.

TO MAKE THE CRUST:
In a food processor, blend the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cream and vanilla extract and pulse just until the dough holds together, being careful not to overprocess. Press the dough firmly and evenly across the bottom of the baking dish and prick the crust all over with a fork.

Bake for 20 to 25 minutes, or until just tinged with brown all over and slightly darker at the edges. Transfer to a wire rack to cool.

TO MAKE THE TOPPING:
In a heavy, medium saucepan over medium-high heat, add the brown sugar, corn syrup, cream, butter and salt. Bring the mixture to a boil, stirring frequently. Add 2 1/2 cups of the peanuts. Cook, stirring frequently, for 2 1/2 minutes, adjusting the heat so the mixture boils briskly. Immediately remove from the heat and stir in the vanilla extract.

Pour the hot topping over the crust, covering the entire surface as evenly as possible and smoothing it with a greased table knife, if necessary. Let cool for 20 minutes.

Sprinkle the chocolate morsels on top and let stand for a few more minutes or until the chocolate is partially melted.

Using a table knife, spread the melted chocolate over the topping. Sprinkle the remaining 1/2 cup peanuts on top. Let cool completely before cutting into bars about 1 1/2 by 2 1/4 inches.

The bars can be kept in an airtight container at room temperature for up to 10 days or frozen for 2 months. Bring to room temperature, if desired, before serving.

Makes about 32 bars
Adapted from source: The All-American Dessert Book by Nancy Baggett