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REESE'S Nut Brittle Cookie Bars




Source of Recipe


HERSHEY'S®


List of Ingredients




1-2/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/2 cup (1 stick) cold butter
1 egg, slightly beaten
2 tablespoons evaporated milk
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
NUT FILLING (recipe follows

Recipe



1. Heat oven to 375°F. Stir together flour, sugar and baking powder in medium bowl; cut in butter with pastry blender until mixture forms coarse crumbs. Stir in egg and evaporated milk; mix until mixture holds together. Press evenly onto bottom and up sides of 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Bake 8 to 10 minutes or until golden; cool in pan on wire rack. Sprinkle 1 cup peanut butter chips over crust. Prepare NUT FILLING; carefully spoon over baked crust and chips. (Do not spread; mixture will spread during baking.)

3. Bake 12 to 15 minutes or until filling is caramel-colored. Remove from oven; sprinkle remaining 2/3 cup peanut butter chips over top. Cool completely in pan on wire rack; cut into bars. 4 dozen bars.

NUT FILLING
1-1/2 cups sugar
1/2 cup (1 stick) butter
1/2 cup evaporated milk
1/2 cup light corn syrup
1-1/2 cups sliced almonds

1. Combine sugar, butter, evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Stir in almonds.

2. Continue cooking and stirring over medium heat until mixture reaches 240°F. on a candy thermometer or until mixture, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; use immediately.