Preheat oven to 350°F.
Line an 8″ x 8″ pan with parchment paper. There should be an overlap on all four sides.
Cream the butter and sugar until light and fluffy. Stop and scrape bowl. Combine eggs and vanilla extract. Gradually add to the mixer. Stop and scrape the bowl.
Whisk together the flour, baking powder, and salt. Add dry ingredients all at once. Do not over-mix. Stop and scrape the bowl.
Add the toasted, crushed peanuts. Spread the batter evenly into the prepared pan.
Bake for 25 minutes, then cover the top with the Cracker Jack. Bake for an additional 8 minutes. Allow blondie to cool completely before cutting it.
ALL-STAR PASTRY CHEF