Nut Brittle Cookie Bars
1 2/3 cups flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/2 cup cold butter
2 egg, lightly beaten
2 tablespoons evaporated milk
1 2/3 cups peanut butter chips, divided
1 1/2 cups sugar
1/2 cup butter
1/2 cup evaporated milk
1/2 cup light corn syrup
1 1/2 cups sliced almonds
In medium bowl, combine flour, sugar and baking powder; cut in
butter until mixture forms coarse crumbs. Stir in egg and milk; mix
until mixture holds together. Press evenly onto bottom and up sides
of 15x10 inch baking pan.
Bake at 375ºF for 8-10 minutes or until golden;
cool in pan on wire rack. Sprinkle 1 c. peanut butter chips over
Prepare filling: Combine sugar, butter, milk and corn syrup in 3 qt.
saucepan. Cook over medium heat, stirring constantly, until mixture
boils. Stir in almonds. Continue cooking and stirring over medium
heat until candy thermometer reads 240ºF. Remove from heat and
immediately spoon over baked crust and chips (do not spread).
Bake at 375ºF for 12-15 minutes or until filling
is caramel colored. Remove from oven and sprinkle remaining peanut
butter chips over top. Cool completely in pan on wire rack. Cut into
Yield: 4 dozen.