Caramel Corn Blondies

• 1 cup (2 sticks) unsalted butter, melted, plus more for pan
• 1 1/4 cups (packed) dark brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour
• 3/4 cup chopped roasted salted peanuts, divided
• 3 heaping cups caramel corn with peanuts (such as Cracker Jack)

1. Preheat oven to 350u0b0F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
2. Whisk brown sugar and 1 cup butter in a large bowl until smooth. Add eggs, one at a time, whisking between additions, until smooth. Whisk in vanilla and salt. Add flour and stir to combine. Gently fold in 1/2 cup peanuts.
3. Scrape batter into prepared pan and smooth top, pushing batter to edges. Sprinkle evenly with caramel corn and remaining 1/4 cup peanuts and press down gently.
4. Bake blondies until golden brown and firm, 25-30 minutes. Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares.
5. Bars can be stored in an airtight container at room temperature for up to 3 days.

unsalted butter, brown sugar, eggs, vanilla, kosher salt, flour, peanuts, peanuts

Taken from www.epicurious.com/recipes/food/views/caramel-corn-blondies-56389810 (may not work)