Ingredients
- 1-3/4 cup flour
- 1 cup butter
- softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tsp. vanilla
- 1 egg yolk
- 1 pkg. (6 oz.) semisweet chocolate pieces
- 2/3 cup salted peanuts
- finely chopped
Instructions
- Preheat oven to 275F.
- Spray or grease a 15-1/2x10-1/2-inch jelly roll pan.
- Into a large bowl measure first 6 ingredients.
- With mixer on low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
- Spread dough evenly in pan.
- Bake 1 hour and 10 minutes or until golden.
- About 10 minutes before cookies are done, in heavy 1 qt.
- saucepan over low heat, heat chocolate pieces until melted, stirring frequently.
- Remove saucepan from heat.
- Remove jelly roll pan from oven; pour melted chocolate over baked layer in pan.
- With metal spatula, quickly and evenly spread chocolate over baked layer, sprinkle with peanuts, carefully pressing peanuts into chocolate.
- Immediately cut lengthwise into 4 strips, then cut each strip crosswise into 12 pieces.
- Cool in pan on wirerack until chocolate is firm.
- Store bars in tightly covered container.
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