1 1/4 cups firmly packed brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup peanut butter baking chips*
1 cup milk chocolate toffee bits
1 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon light corn syrup
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray lightly with no-stick cooking spray; set aside.
Combine brown sugar, 1 cup butter, sugar and vanilla in bowl; beat at medium speed until creamy. Add eggs; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in peanut butter chips.
Spread batter into prepared pan; sprinkle with toffee bits, pressing down slightly. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all drizzle ingredients except half & half in bowl; beat at low speed until well mixed. Continue beating, adding enough half & half for desired consistency. Drizzle over bars.
Carefully lift cooled bars out of pan, using foil ends. Peel off foil; cut into bars.
*Substitute chocolate chips.
For quick everyday bars, omit glaze. Sprinkle cooled bars with powdered sugar.