From an advertisement in the November 2009 issue of Homemaker's magazine. I've had several people ask for this recipe one of whom is Elbert. Here is the recipe. This recipe fits in an 8 inch square pan. I like to double the recipe and then bake it in a glass 10X13 inch pan.
Base:
Mix together:
- 1/4 cup butter, softened
- 1/4 cup smooth peanut butter
- 1/3 cup lightly packed brown sugar
Stir together (and then stir into butter mixture):
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/4 tsp salt
Mix the butter mixture and flour mixture together until crumbly.
Press evenly into the bottom of a buttered pan
Bake at 350F for 12-15 minutes
Topping (mix while bottom crust is baking):
Stir together until smooth:
- 1/2 cup corn syrup
- 2 Tablespoons corn starch
- 1/4 tsp baking powder
- pinch of salt
Stir in:
- 2 tablespoons butter, softened
- 2 eggs, beaten with a fork
- 1 tsp vanilla
Mix until well blended
Pour over baked crust and then distribute over the top:
- 1/2 to 3/4 cup peanuts
- *1/2 cup butterscotch or peanut butter chips
- 1/2 - 3/4 cup chocolate chips
* I sometimes uses only peanuts and chocolate chips, increasing the amount of chocolate chips to 1 - 1 1/4 cups
Bake an additional 20-25 minutes or until golden and topping is just set in the center
Cool completely in the pan on a rack before cutting.
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