Peanut Chocolate Bar Cookies

Here, a light cookie batter is baked in a pan, then “iced” with chocolate and peanuts. For the best taste, use salted peanuts.

11⁄2 sticks (12 tablespoons) cool unsalted butter, cut into chunks, plus additional for greasing the pan

1⁄2 cup packed dark brown sugar

11⁄4 cups all-purpose fl our

12 ounces semisweet chocolate, chopped; or semisweet chocolate chips

1⁄2 cup light corn syrup

2 teaspoons vanilla extract

21⁄2 cups salted roasted peanuts

• Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 x 9-inch baking pan; set aside.
• Beat 1 stick (8 tablespoons) butter and the brown sugar in a large bowl until the sugar dissolves and the mixture becomes quite fl uffy, about 3 minutes. Add the fl our and beat just until a crumbly dough forms. Press this dough into the bottom of the prepared pan, making sure there are no cracks or gaps without pressing down too hard.
• Bake until lightly browned at the edges, about 15 minutes. Transfer to a wire rack while you make the fi lling. (Maintain the oven temperature.) f Melt the remaining 1⁄2 stick (4 tablespoons) butter, the chocolate, and corn syrup in a medium saucepan set over very low heat, stirring constantly, just until all the chocolate has melted and the mixture is smooth. Stir in the vanilla.
• Pour the chocolate mixture over the crust in the pan, spreading it gently but evenly to the edges. Dot the top with peanuts; press them into the chocolate with a fl at spatula, not to submerge them but to make sure they’re held by the chocolate.
• Bake until the topping is bubbling and almost set, about another 15 minutes.
• To cool: Transfer the pan to a wire rack and cool completely, about 2 hours.
• To unmold: When the chocolate on top has set and cooled, invert the pan over a large cutting board and gently knock the whole sheet of bar cookies out of the pan. Remove the pan, then reinvert the sheet of bar cookies, using a second large baking sheet. Cut into squares.
• To store: These bars can be kept in a sealed container between sheets of wax paper for up to 3 days.

Makes 36 bar cookies