I use this recipe with the following modifications.
Use self stable creamy JIF peanut butter. The texture is much better than with natural peanut butter.
Just mix peanut butter and brown sugar – no melting required for the topping. Skip the 3 tablespoons of butter. It is too greasy with the butter.
Use unsalted peanuts.
Line the pan with parchment instead of butter and flour.
These take 50 – 55 minutes to bake.
