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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)']

Preheat oven to 350°F. Butter a 9x13" 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.

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