Crunchy Peanut Brickle Bars Recipe

Ingredients

• 2 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 cup chopped dry roasted peanuts
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or margarine, melted
• 1 can (4 ounces) Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup creamy Jif® Peanut Butter
• 6 (1-3/16 ounce) milk chocolate-covered English toffee candy bars, cut into small pieces or 1-1/4 cups almond brickle chips

Directions

• In a large bowl, combine oats, flour, peanuts, sugar, baking soda and salt; stir in butter until crumbly. Reserve 1-1/2 cups crumb mixture; press remaining mixture on bottom of greased 15-in. x 10-in. x 1-in. jelly roll pan. Bake at 375° for 12 minutes. In a small mixing bowl, beat condensed milk and peanut butter until smooth; spread evenly over prepared crust to within 1/4 in. of edge.
• In a medium bowl, combine reserved crumb mixture and chopped candy bars. Sprinkle evenly over peanut butter mixture; press down firmly.
• Bake at 375° for 20 minutes or until golden brown. Cool completely on wire racks. Cut into bars. Store loosely covered at room temperature. Yield: 48 bars.
  
  Preparation Tips: A food processor works great to chop the candy bars into small pieces. Simply pulse the processor on and off for a few seconds until candy bars reach desired size and appearance.

Crunchy Peanut Brickle Bars published in Taste of Home Cooking School Collection Fall 2001, p77