GETTING READY

1. Preheat oven to 350 degree F.

MAKING

2. In a large mixing bowl, combine butter, brown sugar, and 1/3 cup crunchy peanut butter. Beat until smooth.

3. Add egg, vanilla, and salt. Beat until smooth, scraping down sides of bowl, as needed.

4. Slowly add flour and beat until fully incorporated into mixture.

5. Into ungreased 15-inch by 10-inch by 1-inch jelly roll pan, transfer the mixture and press evenly.

6. Pop in oven and bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Transfer from oven to a cooling rack and cool slightly in pan.

For Chocolate Crunch Topping:

7.In medium-sized microwave-safe bowl, place the chocolate chips and melt in microwave oven in 15-second intervals, stirring after each interval, until chocolate is melted (about 1 minute total).

8. Stir in crunchy peanut butter and lightly crushed cornflakes.

FINALIZING

9. Spread topping mixture evenly on slightly cooled cookie base. While warm, cut into bars.

10. Transfer bars individually from pan to cooling racks to cool completely.

SERVING

11. Serve and enjoy!