Blondies
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour *

Topping
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath bars or chocolate
    covered toffee bars (about 1 cup)
1/2 cup finely chopped unsalted peanuts

Preheat oven to 325 degrees F (160 degrees C). Grease and flour an 18 x 12 x 1-inch jellyroll pan.

In a large bowl, beat together the butter and the peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into prepared pan. Bake for 25 to30 minutes or until a wooden pick inserted into center of pan comes out with moist crumbs attached. Cool to room temperature.

Topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving.

Makes 24 (3-inch) blondies.

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.