Get ready for a sweet and salty explosion in your mouth! These Salted Caramel Peanut Bars are a game-changer, and you’ll be hooked from the very first bite. Imagine a buttery shortbread crust, topped with a creamy nougat layer, sprinkled with crunchy peanuts, and smothered in a rich, dreamy salted caramel sauce. Yeah, it’s a mouthful, and it’s about to become your new favorite treat!

These babies are ridiculously easy to make, and they’re perfect for gift-giving or just devouring all by yourself (no judgment here!). The best part? You can customize them to your heart’s content – add some sea salt, sprinkle on some extra peanuts, or even drizzle with a little extra caramel sauce (because, why not?!).

Now, let’s talk about the layers. The shortbread crust is made with crushed pretzels, which adds an amazing salty flavor and a delightful crunch. The nougat layer is creamy and smooth, and the peanuts add a nice texture. And then, there’s the caramel sauce… oh, the caramel sauce! It’s like a warm hug for your taste buds.

So, how do you make these babies? First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt. Add the crushed pretzels and stir until they’re evenly coated.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the vanilla extract, then gradually mix in the flour mixture until just combined. Press the mixture into the prepared baking dish and bake for 20-22 minutes, or until lightly golden brown.

While the crust is baking, prepare the nougat layer. In a medium bowl, melt the butter and sugar in the microwave or on the stovetop. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the mixture reaches 235°F (118°C) on a candy thermometer. Remove from heat and stir in the heavy cream and vanilla extract. Let cool slightly, then stir in the peanuts.

Once the crust is ready, remove it from the oven and let it cool for 5 minutes. Pour the nougat layer over the crust and smooth the top. Let cool completely, then refrigerate for at least 30 minutes.

For the caramel sauce, melt the butter and sugar in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, or until the sauce reaches 240°F (115°C) on a candy thermometer. Remove from heat and stir in the heavy cream and sea salt. Let cool slightly, then pour over the bars.

Let the bars cool completely, then refrigerate for at least 30 minutes. Cut into bars and serve. Enjoy!