Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stick unsalted butter, 1 ts Vanilla extract
-- (plus 7 tbs) 1/2 c Light brown sugar; packed
-- softened 1/3 c Corn syrup
1/3 c Granulated sugar 1/3 c Heavy cream
1/3 c Unsweetened cocoa powder 2 c Unsalted peanuts, dry-roaste
1 3/4 c Flour 6 oz Semisweet chocolate chips
1 Egg

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:54 1. Preheat oven to 350 F. To make crust, in a
food processor, combine 1 stick plus 3 Tbs butter, granulated sugar,
and cocoa. Process until blended. Add flour and process until
incorporated. Add egg and vanilla and process until dough clings
together. 2. Press dough evenly in bottom and up sides of a
foil-lined 10 x 15-inch jelly-roll pan. Prick dough all over with
fork. Bake 12 to 14 mins, until dry and set. 3. Meanwhile, make
topping. In a medium saucepan, combine remaining 4 Tbs butter brown
sugar, corn syrup, and cream; mix well. Heat to boiling over medium
heat, stirring occasionally. Stir in peanuts. Spread evenly over
partially baked crust. 4. Bake 13 to 15 mins, or until bubbly.
Sprinkle chocolate chips on top, but do not spread. Let cool in pan
before cutting into 60 ( 1 1/2 inch) squares with a sharp knife.

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