Chocolate Peanut Florentines

4 Tbsp. unsalted butter (¼ cup)

¼ cup light brown sugar, packed

¼ cup flour light corn syrup

½ cup unsalted peanuts, finely chopped

1 tsp. vanilla extract

4 oz. semisweet chocolate, finely chopped

Preheat oven to 350 degrees.  Butter and flour a cookie sheet.  In a small sauce pan, melt butter over medium heat.  Add the brown sugar and corn syrup then bring to a boil over medium heat, stir constantly until sugar dissolves, about 3 to 5 minutes.  Remove from heat.  Stir in peanuts, flour, and vanilla.  Drop the batter in ½ tsp. mounds 2 inches apart onto the prepared cookie sheet.  Using a spatula spread each to form a thin circle.  Bake for 9 minutes until browned, rotate pan front to back after four minutes.  Cool on cookie sheet about 1 minute.  Transfer to wire rack.  In small bowl set over a small saucepan, melt the chocolate over hot, not simmering, water.  Spread thin layer on the flat side of a cookie.  Press together with another cookie.  Refrigerate cookies to set chocolate.  Cookies sandwiches are thin with chocolate in the middle. Makes about 15 cookies.