This is a Kraft recipe that I have made the last two years and fell in love with. It is already a part of my own Christmas tradition. It’s a cross between a big cookie and shortbread with peanuts and white chocolate mixed into the batter. The chocolate drizzled over the top makes it beautiful and festive and even more yummy!
3/4 cup butter
1 1/2 cups firmly packed light brown sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 pkg (6 squares) white chocolate, divided
1 cup salted peanuts, coarsely chopped
1 square semi-sweet chocolate

~Preheat oven to 350 degrees. Line a 13 x 9 baking pan with foil or parchment paper, with ends extending over sides of pan. Spray foil/paper with cooking spray; set aside.
~ Beat butter and brown sugar until light and fluffy. Blend in eggs, flour and baking powder. Chop 5 squares of the white chocolate; stir into batter with peanuts. Spread into prepared pan.
~ Bake 20 to 25 mins or until toothpick inserted in centre comes out clean. Cool in pan. (Be careful not to overcook… two years in a row I have cooked it just a bit too much and it makes the edges crispy).
~ Melt remaining square of white chocolate and drizzle over baked rectangle. Melt semi-sweet chocolate and drizzle over baked rectangle. Lift from pan, using foil handles. Cut into triangles.
~ Stays moist and chewy for up to two weeks in a tightly sealed container or for up to a month tightly wrapped in the freezer.