Recipe: Peanut Brittle Bars (with peanut, chocolate and caramel topping)

PEANUT BRITTLE BARS

Butter or margarine for greasing pan
FOR THE BASE:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine (not spread)
FOR THE TOPPING:
2 cups salted peanuts
1 cup milk chocolate chips
1 (12 1/2 ounce) jar caramel ice-cream topping
3 tablespoons all-purpose flour

Preheat oven to 350 degrees F. Grease a 15x10x3/4-inch jelly-roll pan with butter or margarine.

TO PREPARE THE BASE:
In a large bowl, combine all base ingredients except butter; mix well. Using a pastry blender or fork, cut in butter until crumbly. (Or place all ingredients in a food processor fitted with the metal blade and pulse until butter is cut into small bits and mixture is the consistency of coarse meal).

Press evenly in bottom of prepared pan.

Bake in preheated oven for 8-14 minutes or until golden brown.

TO TOP THE BASE:
Sprinkle peanuts and chocolate chips over warm base.

In a small bowl, combine caramel topping and flour; blend well. Drizzle over chocolate and peanuts.

Bake an additional 12-18 minutes or until topping is set and golden. Cool 1 hour or until completely cooled. Cut into bars.

Storage: Store at room temperature up to one week.

Makes 48 bars
Source: Pillsbury Best Cookies Cookbook by the Pillsbury Co.