Tin Roof Squares
3 cups light brown sugar, packed, divided
2 cups soft butter, divided
4 eggs divided
3 teaspoons vanilla, divided
2 1/2 cups all purpose flour, divided
1/4 teaspoon salt
1 cup creamy peanut butter
4 1 ounce squares unsweetened chocolate
Caramel Sauce
Salted peanuts
Combine 1 cup sugar, 1 cup butter, 1 egg yolk, ad 1 teaspoon vanilla. Stir in 2 cups of flour and salt. Press into well greased 12" Dutch oven. Bake over medium heat with top coals for 10-15 minutes; remove from heat and allow to cool while preparing chocolate layer. Combine 1 cup butter, peanut butter and chocolate in a saucepan. Cook over low heat, stirring occasionally, until chocolate melts and blends with butter and peanut butter. Cool. Beat together 3 eggs, 1 egg white, 2 cups brown sugar, 1/2 cup flour and 2 teaspoons vanilla until smooth. Stir in chocolate mixture, mixing well. Pour over pastry crust, spreading evenly. Bake over medium heat with top coals for 20-30 minutes. Top chocolate squares with ice cream, caramel sauce and peanuts.
Charcoal: Bake at £50 degrees following above directions: 8 bottom / 17 top coals.