1 3/4 c. flour
1/2 c. sugar
1/2 c. light brown sugar
1 egg yolk
2/3 c. salted peanuts, finely chopped
1 c. butter, softened (2 sticks)
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)

About 3 hours before serving or early in day:

Preheat oven to 275 degrees. Grease 15 1/2 x 10 1/2 jelly roll pan. Into large bowl, measure first 6 ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Spread dough evenly in pan. Bake 1 hour and 10 minutes or until golden.

About 10 minutes before cookies are done, in a heavy 1 quart saucepan over low heat, melt chocolate pieces stirring frequently. Remove saucepan from heat.

Remove jelly roll pan from oven; pour melted chocolate over baked layer in pan. With metal spatula quickly and evenly spread chocolate, sprinkle with peanuts, carefully pressing peanuts into chocolate. Immediately cut lengthwise into 4 strips, then cut each strip crosswise into 12 pieces. Cool in pan on wire rack, until chocolate is firm. Store bars in tightly covered container. Makes 4 dozen. About 100 calories each.