CRUST:

21 1/2 oz. pkg. Pillsbury fudge brownie mix
1/2 c. Parkay butter, melted
1 egg

FILLING:

1 c. corn syrup
3/4 c. peanut butter
1 c. unsalted peanuts
1 tbsp. Parkay butter, melted
1/2 tsp. vanilla

GLAZE:

1 tbsp. Parkay butter
1 oz. (1 sq.) unsweetened chocolate
7 1/2 tsp. water
1 c. powdered sugar
1/2 tsp. vanilla

Heat oven to 350 degrees. In large bowl, combine all crust ingredients; mix well. Press mixture evenly over bottom of ungreased 15 x 10 x 1 inch baking pan.

In small bowl, beat corn syrup and peanut butter at low speed until well blended. Stir in remaining filling ingredients. Spread filling evenly over crust to within 1/2 inch of edges. Bake at 350 degrees for 18 to 20 minutes or until edges are firm and center is just firm to the touch. Cool completely.

In small saucepan over low heat, melt 1 tablespoon butter and chocolate with water, stirring constantly until smooth. Using wire whisk, stir in powdered sugar and 1/2 teaspoon vanilla; blend until smooth. Drizzle glaze over cooled brownies. Allow glaze to set. Cut into bars.

Yield: 50 bars.