Directions

Combine 1 cup sugar, 1 cup butter, 1 egg yolk and 1 tsp. vanilla.
Stir in 2 cups flour and salt.
Press into a 13 x 9 inch pan.
Bake in a 350 degree oven for 10 to 12 minutes.
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 tsp. vanilla until smooth.
Stir in chocolate mixture, mixing well.
Pour over pastry crust, spreading evenly.

Bake in a 350 degree oven for 25 to 30 minutes.
Cool.
Cut into twelve 3-inch squares.

Custard Ice Cream:

Combine one 3-ounce package vanilla pudding mix, 2 cups milk and 1 beaten egg in a saucepan. Cook and stir over medium heat until mixture thickens and boils. Remove from heat; add 1/3 cup sugar and 1/4 tsp. ground nutmeg, stirring until sugar dissolves. Strain into a bowl. Stir in 2 cups half-and-half and 1 Tbsp. vanilla. Cover and chill. Pour mixture into ice cream freezer, then follow directions given by the manutacturer.