This one is for the peanut lovers out there! These peanut brittle squares are everything you love in a peanut brittle but with a chewier bite and a shortbread base. The caramel filling is mixed with salted peanuts and poured over a soft, delicate, buttery shortbread that you just can’t resist. They make the perfect addition to any holiday dessert platter or as edible gifts to share!
When it comes to classic Christmas treats, shortbread is at the top of the list and coming in close behind is peanut brittle. They seem to always make an appearance at the holidays so I thought it might be fun to combine the two together. And boy I was not disappointed! You are going to love this combination together and so will all your family and friends!
These peanut brittle squares are super simple to make and take no time at all to put together. I personally love the textures of these crunchy, chewy squares that have both salty and sweet notes. They are something a little different than your typical holiday square, making them a fun option to bake.
What makes them different than peanut brittle?
Peanut brittle is a hard caramel candy that is filled with peanuts and broken into pieces. These peanut brittle squares are similar to a brittle but with a softer, chewier caramel. This is so the texture of the squares have a softer bite and won’t break when biting through the shortbread base.
Can you Freeze Peanut Brittle Squares?
Yes, you can freeze the squares for approx. 2 months in an airtight container. It’s best to layer the squares between parchment or wax paper.
Peanut Brittle Squares
These peanut brittle squares are everything you love in a peanut brittle but with a chewier bite and a shortbread base. The caramel filling is mixed with salted peanuts and poured over a soft delicate, buttery shortbread that you just can’t resist. They make the perfect addition to any holiday dessert platter or as edible gifts to share!
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 mins
- Yield: 24 bars 1x
- Category: Dessert
- Cuisine: Canadian
- 2 cups (270g) all-purpose flour
- 1/2 cup (62g) powdered sugar
- 1 cup (227g) unsalted butter, cold
- 2/3 cups (151g) unsalted butter
- 3/4 cup (176g) dark brown sugar, packed
- 1/2 cup (156g) golden corn syrup
- 3 Tablespoons whipping cream
- 3 cups (422g) salted peanuts
- Preheat oven to 350˚F. Line a glass baking dish (9″x13″) with parchment paper, leaving an overhang to easily pull out squares later.
- In a food processor add flour and powered sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form. Transfer to your baking dish and using your fingers gently press down to create a flat base. Note: the base will seem very dry, do not add more butter.
- Place in the middle of the oven and bake for 12 minutes.
- Meanwhile make your filling.
- In a large saucepan add butter, brown sugar, corn syrup and whipping cream. Bring mixture to a boil stirring consistently. Boil for 1 minute without stirring. Remove from heat and add peanuts, stir to combine.
- Pour peanut mixture over shortbread base and using a spatula even out the filling to all the edges.
- Bake for 20-22 minutes or until edges are browning and the filling is bubbling.
- Let pan cool on a cooling rack for 30 minutes before cutting.
The squares will last approx. 2 weeks in an airtight container. Layer squares between parchment or wax paper for best results. Or freeze for up to 2 months.
- Serving Size: 1
- Calories: 288
- Sugar: 4.9g
- Sodium: 6mg
- Fat: 22.4
- Saturated Fat: 9.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18.4g
- Fiber: 1.8g
- Protein: 6g
- Cholesterol: 36mg
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