Preheat Oven 350
· 1 stick (1/2 c) butter
· ¾ c packed brown sugar
· 1 large egg
· 1 t vanilla extract
· 1 c plus 2 T all-purpose flour
· 1 t baking powder
· ¼ c plus 2 T chopped unsalted peanuts
· ¼ c plus 2 T peanut butter chips
· 16 mini Reese’s peanut butter cups
HEAT oven. Line an 8-in square baking pan with foil. Coat with nonstick spray.
MELT butter in medium saucepan. Stir in br sugar & stir 1 min or until mixture bubbles. Remove from heat; let cool 20 min or until luke warm. Stir in egg and vanilla, then flour and baking powder until blended. Stir in 1/4c each of nuts & chips. Distribute the 16 mini cups over top, then press gently until level with top of batter. Sprinkle with remaining 2 T each of the nuts & chips.
SPREAD in prepared pan. Bake 23 to 25 min until a wooden pick inserted in center of batter comes out clean. Cool on wire rack.
LIFT foil by ends onto cutting board. Cut into 16 squares.