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Grease and flour a 18 x 12 inch jelly roll pan. In a large mixing bowl, cream together the butter and peanut butter until fluffy. Add in the sugar and beat until smooth. Add in the eggs and vanilla; mix until well combined. Add in the flour and beat until well mixed. Evenly spread the batter into the jelly roll pan. Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached. Let cool to room temperature. In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth. Drizzle the mixture over the cooled blondies. Sprinkle the chopped Heath bars and peanuts on top. Let cool to room temperature before slicing and serving.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking