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

FILLING:
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 crust.

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 bars.

Yield: 4 dozen.