Chocodile Cookie Bars

Chocodile Cookie Bars 1 cup butter, softened 1 1/4 cups firmly-packed light brown sugar 1/3 cup crunchy peanut butter 1 egg 1 teaspoon vanilla extract 1/2 teaspoon salt 2 1/2 cups all-purpose flour 1 cup semi-sweet chocolate chips, preferably mini morsels 1/2 cup additional crunchy peanut butter 1 3/4 cups cornflakes (other cereal flakes may be substituted) In a large mixing bowl, use an electric mixer on low to medium speed to beat butter, brown sugar, and 1/3 cup crunchy peanut butter until smooth. Add egg, vanilla, and salt, and beat until smooth, scraping down sides of bowl, as needed. Slowly add flour, beating until all flour is evenly incorporated into mixture. Press mixture evenly into ungreased 15-inch by 10-inch by 1-inch jelly roll pan. Bake at 350 degrees (F) for 15 to 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. While dough is baking in the oven, prepare a Chocolate Crunch topping: Place chocolate morsels in medium-sized microwave-safe bowl. Melt in microwave oven in 15-second intervals, stirring after each interval, until chocolate is melted, about 1 minute total. Stir in ½ cup crunchy peanut butter and lightly crushed cornflakes. Spread mixture evenly on slightly cooled cookie base. While warm, cut into bars. Transfer bars individually from pan to cooling racks to cool completely. When chocolate topping is set, place on a nice, flat serving plate.