Anyway, they are good , but only for the most patient of cooks. The recipe came from my Cooking Club Fall 2011 issue.
Trick or Treat Salted Nut Bars
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup crunchy peanut butter
1 (14 oz.) bag wrapped caramels
2 Tbsp. water
1 cup + 2 Tbsp. powdered sugar, divided
1 cup marshmallow creme
2 cups salted roasted peanuts, divided
1/4 cup candy corn
Heat oven to 350 degrees. Line 8-inch square baking dish with foil, spray with cooking spray. Beat crust ingredients in a large bowl at medium speed 1 to 2 minutes until fine crumbs form; press into bottom of pan. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack.
Unwrap caramels. Heat caramels and water in medium heatproof bowl set over saucepan of simmering water 8 to 10 minutes until melted (bowl should not touch water), stirring occasionally. remove from heat; keep warm.
Meanwhile, beat 1 cup of powdered sugar and marshmallow creme in large bowl at medium speed until combined. Sprinkle remaining powdered sugar over flexible cutting board or sheet or parchment. Lightly coat hands with powdered sugar; gently pat into 8-inch square. Brush off excess sugar.
Spread 1/2 cup of melted caramel over crust; sprinkle with 1 cup of peanuts. Top with marshmallow square, pressing firmly to adhere. Pour remaining caramel over marshmallow layer. Top with remaining peanuts and candy corn; patting down firmly.
Refrigerate 30 minutes until set.
Lift foil to remove bars and remove from foil. Cut into 24 squares ( I cut mine into 20). Cover and store in refrigerator and let come to room temperature before serving.