Sticky Fingers

These are great for a cookie exchange. A little different and stay fresh a lot longer than a cookie. They also freeze really well so you can make them now and have them ready to take to Grandma’s house!

Adapted from my favorite cookbook, The Pastry Queen by Rebecca Rather, available on Amazon.

Crust:

1 cup butter, room temp

1 cup sugar

1 tablespoon vanilla extract

2 cups all purpose flour

1/2 cups coarsely chopped salted peanuts

4 (2.07 ounce) Snickers bars

Filling:

3 large eggs

1 1/4 cups sugar

1/2 cup Lyle’s Golden Syrup or light corn syrup

2 tablespoons butter, melted

1 tablespoon vanilla extract

pinch of salt

1 cup smooth peanut butter

1 cup coarsely chopped salted peanuts

3 ounces bittersweet chocolate

Preheat the oven to 375 degrees. Line a 9X13 baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray.

Using a mixer fitted with a paddle, beat the butter, sugar and vanilla in a large bowl on medium speed about 1 minute until creamy. Add the flour and peanuts and mix on low just until incorporated. Will be crumbly. Press the dough into the prepared pan. Bake for 12 minutes. Set aside to cool and DECREASE the temperature in the oven to 350 degrees.

Cut the Snickers Bars into 1/4 inch thick pieces. Cover the top of the crust with and even layer of Snickers slices.

Whisk the eggs, sugar, syrup, butter, vanilla and salt in a large bowl. Pour the mixture over the crust and bake for 25 minutes, or until set (it should not wiggle when you remove the pan from the oven). Cool for 20 minutes.

When cooled, spread the peanut butter in an even layer on top of the filling.

Add the chopped peanuts in an even layer.

Melt the chocolate in a small bowl in the microwave on medium high for 1 minute. Stir until smooth. Add 30 seconds if needed. Use a fork and drizzle over the peanuts.