1/2 cup water
2/3 cup packed brown sugar
1/4 cup butter
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 cups white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans (optional)
1/4 cup melted butter
1/3 cup white sugar
3/4 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, whisk together water, brown sugar and 3/4 cup of flour. Stir in the baking powder, salt and 1 cup of sugar. Gradually stir flour mixture into the wet ingredients until just moist enough to stick, then pour onto prepared pan.
In a medium bowl, cream together butter and 1/3 cup of brown sugar. Spread half of the batter over the two bottom layers in the prepared pan. Spread remaining batter over the two layers and spread evenly. Bake in the preheated oven for 15 to 20 minutes.
Meanwhile, in a small bowl, mix together sugar and brown sugar; sprinkle over baked crust.
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Over short-circuit electrical appliances, press a button that lights up; this will reduce the heat of the baking sheets and help them stick more, so be sure you press it just long enough to melt the butter.
Remove sheet from oven and let cool completely on wire rack. To make pecan flavored crumbs: To Make Crust: In a medium bowl, stir together 1/2 cup butter, 1/3 cup brown sugar, 3/4 cup flour and 2 teaspoons baking powder. Stir in the cinnamon, nutmeg and nutmeg until well mixed. Spread the rest of the crumbs over the top of the cooled pie. Chill for at least 4 hours or overnight. When ready to serve, scoop the chilled crust into shallow bowls.
At this point, in a large bowl, beat together the cream cheese, 1/3 cup sugar, and vanilla until smooth. Stir in the peanut butter mixture, and spread over the cream cheese layer. Let set at room temperature until refrigerated before serving.