1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup creamy peanut butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup firmly packed brown sugar
1 (10-ounce) package peanut butter baking chips
1 (12-ounce) can (2 1/2 cups) salted cocktail peanuts
1/3 cup real semi-sweet chocolate chips
1/2 teaspoon vegetable oil
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Set aside.
Combine 1/2 cup brown sugar, 1/3 cup butter and vanilla in large bowl; beat at medium speed until creamy. Add peanut butter and egg; continue beating until well mixed. Add flour, baking soda and salt. Beat at low speed until well mixed.
Spoon crust mixture evenly into prepared pan; press to cover completely. Bake 12-15 minutes or until top is light golden brown. Cool slightly.
Meanwhile, combine corn syrup, 1/4 cup brown sugar and 1/4 cup butter in 2-quart heavy saucepan. Cook over medium heat 1-2 minutes or until mixture comes to a boil. Remove from heat. Stir in peanut butter chips until melted; stir in peanuts. Spread mixture carefully over crust. Cool completely.
Place chocolate chips and oil in small bowl. Microwave, stirring every 30 seconds, 60-90 seconds or until melted and smooth. Drizzle over bars. Let stand until set.
Lining the pan with aluminum foil allows you to easily remove bars from pan. Then cut by pressing straight down with a large knife. This gives you straight, even bars.