1/3 c. brown sugar
1/4 c. butter
1 tsp. vanilla
1/3 c. light or dark Karo syrup
1/4 c. milk
1 1/2 c. chopped peanuts

Prepare Cookie Crust. In medium saucepan combine brown sugar, syrup, butter, and milk. Over medium heat bring to a boil. Stir in vanilla and peanuts. Pour over hot crust. Spread evenly. Bake at 350 degrees for 15-20 minutes or until set. Cool completely. Cut into 2 1/2 inch squares. Cut each square in half diagonally. Makes 48.

COOKIE CRUST:

2 1/2 c. flour
1/2 c. confectioners sugar
1 c. cold butter
1/4 tsp. salt

Grease bottom and sides of 15 x 10 x 1 inch baking pan. In large bowl with mixer at medium speed beat flour, sugar, butter, and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Prebake at 350 degrees for 20 minutes or until golden brown.