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Sticky-Fingers Bars
 Sticky-Fingers Bars Adapted from Rebecca Rather?s ?The Pastry Queen?  Makes about 24 Crust: 1 cup (2 sticks) unsalted butter, at room temperature1 cup sugar 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 cup salted peanuts, coarsely chopped 4 (2.07-ounce) Snickers® bars Filling: 3 large eggs1 1/4 cups sugar 1/4 cup Lyle?s Golden Syrup or light corn syrup 2 tablespoons unsalted butter, melted 1 tablespoon vanilla extract Pinch of salt 1 cup smooth peanut butter 1 cup salted peanuts, coarsely chopped 3 ounces bittersweet chocolate, coarsely chopped 1. Preheat the oven to 375 degrees F. 2. Line a 9-by-13-inch baking dish with aluminum foil, leaving several inches of overhang on the short ends of the dish. (You?ll use them to lift the bars out of the dish later.) Grease the foil with butter or a nonstick cooking spray. Set aside. 2. For the Crust: Using a stand mixer fitted with a paddle attachment, cream the butter, sugar and vanilla. With the mixer on medium-low, add the flour and peanuts, and mix just until incorporated. 3. Press the dough into your prepared baking dish, and bake until the crust is golden brown, about 15 minutes. Let it cool on a wire rack for 10 minutes. 4. Decrease the oven temperature to 350 degrees F. 5. Cut the Snickers® bars horizontally into 1/4-inch-thick slices. Cover the crust with the Snickers® slices, leaving about 1/4-inch between slices. 6. For the Filling: In a large bowl, whisk the eggs, sugar, syrup, butter, vanilla and salt. Pour the mixture over the crust, and bake for 25 to 30 minutes, or until set. (The filling shouldn?t wiggle when you take the pan out of the oven.) Cool for 20 to 30 minutes. 7. To Assemble: Spread the peanut butter on top of the filling. Sprinkle the chopped peanuts evenly over the peanut butter. 8. Place the chocolate in a microwave-safe bowl or measuring cup, and melt it in the microwave. Check every 30 seconds to make sure the chocolate doesn?t burn. Stir the chocolate until it?s smooth, and drizzle it over the chopped peanuts. 9. Refrigerate for at least 1 hour. 10. Grab the foil edges, and lift the bars out of the pan. Using a serrated knife, trim the edges away from all four sides. Then, using a smooth sharp knife (preferably a Santoku or even a cleaver) or a bench scraper, cut into bars. Store the bars in the refrigerator until you?re ready to eat them. Serve chilled or at room temperature. STORAGE: If you wrap the bars well, they will keep for about 5 days at room temperature or 3 weeks frozen. 
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