Salted Caramel Peanut Brownie Bars Recipe (2024)

Would this work with pecans? Not a big fan of peanuts.

I didn't have bar chocolate but had some bittersweet chips - worked a-ok. Also, only had salted peanuts so i left out the 1/2 teaspoon of kosher salt at the end. Still sprinkled with sea salt and the balance seemed good.chocolate-y, peanut-y, caramel-y deliciousness!

These are the best! I make them with my favorite boxed brownie mix ( Ghiradelli) and while they are baking, I work on the caramel sauce. Much easier and rave reviews from the very one!

I used macadamia nuts in the caramel, and the result was yummy. One comment though--one hour? Maybe in the Times test kitchen, but in my home kitchen, this took more like 2. Also, I found that cutting these was easier if I cut one strip, then laid it on its side. Otherwise, the brownie layer tended to squish.

I can't imagine why not. And, great idea, by the way! I think the chocolate-pecan combo would be divine.

A great brownie recipe. It actually developed a richer flavor overnight. I didn’t add the peanuts, but made half the pan salted caramel and the other without salt. I would suggest that the pan should be lined with tin foil instead of parchment. Foil fits into the pan corners neater than the parchment. It lifts out easily.

These were delicious. Brought them to a party and were well received. However, my advise is invest in an accurate thermometer. I pulled my carmel just shy of 238 and it was a bit too hard.

Daughter is grossed out by peanuts but loves peanut butter so I added about 2/3 cup Skippy to caramel along with the butter and cream, instead of nuts. I winged the temp but I think it will work out OK--as of now (still warm), the caramel is discrete, if flowy. It did need the extra salt atop, though the brownie itself had a nice saltiness. Weird batter, but the brownie is fantastic, one on the best I've made. My coronavirus-isolated family was cheered by these delicious treats.

These are perfection. I cannot keep my hands off of them. Brownie base is somehow the best I think I‘ve ever tried and the top is a highly delicious Payday bar. Absolutely incredible.

These are AMAZING! Make them! You won’t be sorry.

I can’t wait to make these but is it 238 Fahrenheit for the caramel? (I am guessing it’s Celsius, as 114 Celsius seems way to low, knowing caramel sauce is usually taken off at 175 Celsius)And can I leave out the corn syrup? Never used it before in caramel (sauce). Or is it needed for something specific?Thanks so much!Heather

Fantastic- I didn’t have unsalted peanuts so I used salted and omitted the salt and I used chocolate chips. And they are wonderful. Also I didn’t get around to making the topping since I didn’t have corn syrup till two days later.

I'm sure any nuts you like would work. Like others said, salted nuts work if you reduce the other salt in the recipe. These look great and taste yummy. The brownie layer was a bit dry and crumbly but maybe I overcooked them. If you use peanuts, these are a lot like a glorified Snickers bar, but nothing wrong with that in my book!

Leave out the salt from the brownie batter. The brownies ended up being too salty. I made the topping with no salt so it ended up working in balance, but I’d rather have less salty brownies next time

So good! It tastes like a buster bar! Really make sure you let the caramel cool completely or else the caramel melted off the brownie when you cut it....or so I hear...

I tried this recipe as written, but I also swapped the peanuts for pecans and added bourbon to the caramel. I used the same weight of pecans as the peanuts in the recipe. I toasted them in the oven for about 10 minutes at 350. I added 2 oz. of bourbon to the caramel at the same point as I added the cream and butter. They turned out splendidly.

I'll be honest, I took a shortcut here and used boxed brownies as the base. They were sensational!

I am disappointed. I thought the brownie was far too crumbly and didn’t hold well with the extremely chewy caramel.

This makes quite a lot, would be good to make as gifts or for a gathering. It kept well in a lidded container for several days. I cut up the parchment from the pan to use between layers so I could stack them after they were cut and cooled. Don’t rush the caramel, resist changing the temperature on your stove once it’s going, and use a candy thermometer to get the exact temp. Any nuts you prefer with caramel would likely be great in this. I used walnuts and it turned out great.

This looks like a good idea but the end result is a dessert that is just overwhemingly sweet. It needs some balance to work, and I'm not sure simply adding more salt would be enough.

Really? Only an hour of prep/cook time? Between cook/cooling time of brownies and cook/cooling time of the caramel topping this is easy a 2-3 hour affair. The brownie 'batter' is more like a very thick dough; makes spreading it a little challenging. The recipe isn't overly complicated. Just time consuming. Not sure I would make again.

Cooking novice here. First time making caramel, turned to hard candy. Wondering if I cooked too long the water, sugar, corn syrup or the mixture after adding the butter and cream.

As others have said, my Caramel was not hard enough. Followed directions and I bake all the time- but am new to Caramel. Anything I can do at this point or change for the future?