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 375�F 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 240�F. Remove from heat and immediately spoon over baked crust and chips (do not spread).

Bake at 375�F 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.