- 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)
- Preheat oven to 350°F. Butter a 9×13″ baking pan and line with parchment paper, leaving a 1″ overhang on both long sides.
- 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.
- 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.
- 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.
- Bars can be stored in an airtight container at room temperature for up to 3 days.