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1
Heat the oven to 375 degrees.
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2
Coat a 9-by-9-inch baking pan with baking or cooking spray.
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3
In a large bowl, use an electric mixer on medium to beat the butter and sugar together until light and fluffy.
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4
Beat in the egg, salt and vanilla.
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5
Add the flour and mix until just incorporated.
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6
Press the dough into the prepared pan.
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7
Bake until golden and firm, about 20 to 25 minutes.
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8
Let cool in the pan.
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9
Meanwhile, make the caramel.
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10
In a medium saucepan over medium, combine the sugar and water, stirring until the sugar is dissolved.
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11
Bring to a gentle boil and cook until the sugar reaches a medium brown, occasionally swirling the pan to prevent burning at the edges.
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12
While the sugar cooks, in a small saucepan over medium-low, heat the cream until just warm.
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13
Once the sugar is medium brown, add the lemon juice and salt, then gradually whisk in the warm cream.
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14
The mixture will bubble vigorously be sure to wear a kitchen mitt to protect your hands.
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15
Scatter the peanuts evenly over the cookie crust, then pour the caramel sauce over them.
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16
Let cool for 10 minutes, or until the caramel sets.
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17
Once the caramel has set, make the chocolate sauce.
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18
In a medium microwave-safe bowl, heat the cream until boiling.
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19
Add the chocolate and let sit for 1 minute.
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20
Stir with a wooden spoon until completely smooth and glossy, then pour over the caramel and peanuts.
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21
Refrigerate until firm, about 1 hour.
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22
Cut into 16 bars.
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23
Store the bars in a single layer in the refrigerator.
