from The All-American Dessert Book by Nancy Bagget
Crust: 1 1/4 cups all-purpose flour
2 1/2 tablespoons granulated sugar
Generous 1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
5 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Topping:
1 1/4 cups packed light brown sugar
1/2 cup light corn syrup
1/2 cup heavy cream
3 tablespoons unsalted butter, cut into chunks
1/8 teaspoon salt
3 cups chopped unsalted peanuts (divided)
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate morsels
Position a rack in the middle of the oven and preheat to 375ºF. Line a 9 x 13 inch baking pan with aluminum foil and coat the foil with nonstick spray. If using nonstick foil, still use the spray.
To make the crust: In a food processor, process the flour, sugar and salt to blend. Add the butter. Process in pulses until the butter is cut in and the mixture resembles coarse crumbs. Sprinkle the cream and vanilla over the flour mixture. Process in pulses until the dough holds together, being very careful to not overprocess. Very firmly press the mixture into the baking dish in an even layer. Prick the crust all over with a fork. Bake for 20 to 25 minutes, or until just tinged with brown all over and slightly darker at the edges. Transfer to a wire rack.
To make the topping: In a heavy 2-quart saucepan, stir together the brown sugar, corn syrup, cream, butter, and salt. Bring the mixture to a boil over medium-high heat, stirring frequently. Stir in 2 1/2 cups of the peanuts. Adjust the heat so that the mixture boils briskly. Cook, stirring frequently for 2 1/2 minutes. Immediately remove from the heat. Stir in the vanilla.
Pour the topping over the crust, drizzling to cover the entire surface as evenly as possible. Spread out with a greased table knife if necessary. Let cook and firm up for 10 minutes. Sprinkle the top with chocolate chips. Let stand for a few minutes longer, or until the chocolate is partially melted. Using a table knife, spread the melted chocolate over the topping. Sprinkle the top with the remaining 1/2 cup peanuts.
Let cool completely- in a refrigerator if at all possible. Remove the slab from the pan and transfer to a cutting board. Carefully peel off the foil. If desired, using a large sharp knife, trim away the uneven edges. Carefully cut the slab crosswise into eighths and lengthwise into quarters (or as desired).
The bars will keep, stored airtight, at room temperature for up to 10 days or frozen for up to 2 months. Let come to room temperature before serving.