Directions

• Line a 9-in. square pan with foil and grease the foil with 1
• tablespoon butter; set aside. In a heavy saucepan, combine the
• sugar, evaporated milk, salt and 4 tablespoons butter. Cook and stir
• over medium heat until mixture comes to a rapid boil. Boil for 8
• minutes or until a candy thermometer reads 226°, stirring
• constantly. Remove from the heat. Add peanut butter chips; stir
• until mixture is smooth. Pour into prepared pan. Refrigerate for 30
• minutes.
• Meanwhile, in a heavy saucepan, combine brown sugar, corn syrup and
• remaining butter. Cook and stir until smooth. Bring to a boil over
• medium heat. Remove from the heat. Stir in confectioners' sugar
• until smooth.
• Spread evenly over peanut butter layer in pan. Sprinkle with walnuts;