Ingredients

• 2 cups granulated sugar
• 2/3 cup unsweetened dark cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups roasted salted peanuts, divided
• 1 14-ounce can sweetened condensed milk
• 1/2 cup crunchy peanut butter

Directions

1. Preheat oven to 350 degrees F.
2. Line 13x9-inch baking pan with aluminum foil that extends up past the edges. Grease the foil.
3. Whisk together sugar, cocoa, flour, salt and baking powder in large mixing bowl. Add eggs and butter, and mix until well incorporated. Stir in 1 cup peanuts. Pour into prepared pan and spread evenly using an offset spatula.
4. In separate mixing bowl, combine condensed milk and crunchy peanut butter. Place spoonsful of the mixture on top of chocolate layer in pan and spread as evenly as possible. (The mixture will be sticky and hard to spread, so just do the best you can.) Top peanut butter layer with remaining 1/2 cup peanuts.
5. Bake 40 minutes. Cool completely in pan on wire rack. Use overhanging foil to lift bars from pan. Peel foil away from edges and cut into bars. Store bars in an airtight container.