Peanut Bars

Peanut Bars Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 219.

These are thin cookie bars with a caramel base and topped with peanuts. They are made in a saucepan. They are very crisp. I think they are better the day after they are made.

3/4 cup sifted all-purpose flour
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 lb. (1 stick) butter
6 oz. (1 cup) butterscotch morsels
1 1/2 tsp. instant coffee
1/4 cup sugar
1 egg
3 oz. (3/4 cup) salted peanuts, chopped coarse (prefably the dry-roasted type)

Adjust rack to center of oven. Preheat oven to 325 degrees. Line a 10 1/2 x 15 1/2 x 1 inch jelly-roll pan with aluminum foil as follows: Turn the pan upside down. Cover with a piece of foil large enough to fold down on all four sides and fold the edges just to shape them. Remove the foil. Invert the pan. Sprinkle a few drops of water in the pan to keep the foil in place. Place the foil in the pan. Use a folded towel or a pot holder to press the foil firmly against the pan. Brush the foil with soft or melted butter. Place in freezer or refrigerator. (Chilling the pan makes it easier to spread the thin layer of dough).

Sift together the flour, cinnamon and ginger and set aside.

Place the butter and butterscotch morsels in a 2 1/2 to 3 quart saucepan over moderate heat. Stir occasionally until melted.

Stir in the instant coffee.

Remove from heat and stir with a wire whisk until smooth.

With a rubber or wooden spatula stir in the sugar and sifted dry ingredients.



In a small bowl stir the eggs briefly with a fork just to mix and add it to the batter.



Stir until smooth.

Turn the batter into the chilled pan and, with the back of a large spoon, spread as level as possible. It will make a very thin layer.

Sprinkle with the peanuts.

Bake for 25 minutes until top is golden-colored and springs back when lightly touched. Remove from oven and cool in pan for only 3 minutes. Cover with a large cookie sheet. Invert and remove pan and foil. Cover cake with another large cookie sheet and invert again. With a long, sharp knife, cut the warm cake into bars, cutting down firmly with the full length of the blade. WIth a wide metal spatula, transfer bars to a rack to cool.