SWEET AMY BARS

 FOR THE PEANUT BUTTER COOKIE BASE:

2 cups smooth peanut butter (not natural version)

1 cup white sugar

1 cup chopped unsalted peanuts

2 large eggs

FOR THE BROWNIE MIDDLE:

2 cups white sugar

1 cup butter, melted

1 cup cocoa powder, sifted

1/2 tsp salt

2 large eggs

1 Tbsp vanilla

1/2 cup buttermilk at room temperature

1 cup flour, sifted

FOR THE BURNT SUGAR MERINGUE:

4 large egg whites, room temperature

2 cups lightly packed brown sugar

1/4 tsp lemon juice

Preheat oven to 350 degrees.  Grease a 9x13 pan with cooking spray and line with parchment paper.

Make the base: mix together the peanut butter, sugar, peanuts and eggs.  Stir until all is fully mixed.  Press into the bottom of the prepared pan.

Make the middle:  Whisk together the sugar, butter, cocoa and salt until smooth.  Whisk in the eggs and vanilla.  Whisk in the buttermilk.  Stir in the flour and mix until no dry flour remains.  Scoop the batter on top of the base and spread evenly.  Bake for 50-60 minutes, until a toothpick inserted in the middle of the brownie comes out clean.  Cool at room temperature for two hours.

Remove the brownies from the pan and cut into 12 bars, using a chef's knife dipped in hot water between each cut.

Make the meringue:  In a double boiler, whisk together egg whites, brown sugar and lemon juice until the mixture reaches 140 degrees and the sugar is melted.  Transfer to the bowl of a stand mixture and whisk on high for 7-10 minutes, until glossy peaks form.  Spread the meringue over the brownies, or fill a piping bag and pipe a fancy topping,  Use a handheld torch to toast the surface of the meringue  

Store in an airtight container at room temperature for up to 5 days.