Sticky-Fingers Bars

Sticky-Fingers Bars (Adapted from The Pastry Queen)

For the crust

16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1 cup granulated sugar
1 tablespoon vanilla
pinch salt
2 cups all-purpose flour
1/2 cup salted peanuts, coarsely chopped
4 Snickers bars (2.07 ounces each)

For the filling

3 large eggs
1 1/4 cup granulated sugar
1/4 cup Lyle’s Golden Syrup (substitute light corn syrup, if desired)
2 tablespoons unsalted butter, melted
1 tablespoon vanilla
pinch salt

For the topping

1 cup creamy peanut butter
1 cup salted peanuts, coarsely chopped
3 ounces coarsely chopped bittersweet chocolate, melted

To prepare the crust

Preheat the oven to 375 degrees.

In a large mixing bowl, beat together butter, sugar, vanilla and salt until smooth and creamy. Add flour and peanuts, mixing just until combined. Scoop the dough into a 9" x 13" baking pan coated with nonstick spray - press dough down to form an even layer over the bottom of the pan.

Place pan into the oven and bake until the crust is golden, about 12 to 15 minutes. Remove and place pan on a wire rack to cool for 10 minutes.

Meanwhile, decrease oven temperature to 350 degrees.

Slice Snickers bars into 1/4" thick pieces. Arrange the top of the crust evenly with the sliced Snickers, leaving roughly 1/4" between the pieces of candy bars.

To prepare the filling

In a large bowl, whisk together eggs, sugar, syrup, butter, vanilla and salt. Pour mixture over the crust - place pan into the oven and bake until the center is set, about 25 to 30 minutes. Remove from the oven and place pan on a wire rack to cool for 20 minutes.

Drop dollops of the peanut butter over the top, then use an off-set spatula to spread it to an even layer. Scatter the top with the chopped peanuts. Randomly drizzle melted chocolate over the chopped peanuts. Place pan into the refrigerator and chill for at least 1 hour before cutting into bars.

Makes about 25 to 30 bars.

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