Ingredients

• Crust:
• 3/4 cup (1 1/2 cups) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1 egg yolk
• 1/2 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Filling:
• 1 1/4 cups chopped unsalted peanuts
• 3/4 cup almond paste
• 1/4 cup sugar
• 3 tablespoons unsalted butter or margarine, at room temperature, cut in chunks
• 1 egg white
• 3 tablespoons Drambuie liqueur, or dark rum
• 9 ounces (about 1 1/2 cups) semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray.
2. To make the crust: Cream butter and sugar until light. Beat in egg yolk and vanilla. Mix flour with salt, then stir into butter mixture to make a moist, crumbly dough.
3. Press dough evenly over bottom of prepared pan. Bake in the center of the oven for 10 minutes, or until firm.
4. While crust bakes, make filling: In a large bowl combine peanuts, almond paste, sugar, butter, egg white, and Drambuie.
5. Remove baked crust from oven and scatter chocolate chips evenly over hot crust. Spread peanut filling evenly over crust. Return to oven for about 20 minutes, or until topping is golden and firm.
6. Let cool in pan, then cut into rectangles or diamonds.