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1
Preheat oven to 350u00b0F and butter an 8 or 9-inch square pan. Use the smaller one if you like thicker bars, the larger for thinner ones.
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2
In a food processor, finely chop the almonds, if using. Measure 1/4 cup exactly, and set aside in a small bowl. Next chop the peanut butter cups. Believe me, I thought this would make a big melty mess, but it works! It's ok if there are a few larger chunks. Measure about 2 cups. Add to the almonds and set aside.
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3
In a small saucepan over medium heat, combine butter and peanut butter, stirring occasionally as they melt, until smooth. Allow to cook for about 3 more minutes, then remove from heat.
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4
Place both sugars in a mixing bowl, add melted butters, and cream with an electric mixer until smooth. Add the egg, egg yolk, and extracts, and beat a little longer. Add the flour, salt and baking soda, and mix on low speed just until combined. Stir in the almonds and peanut butter cup crumbs.
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5
Spread dough into prepared pan. Bake for 22-25 minutes (for a 9-inch pan) or 27-30 minutes (for an 8-inch pan), until edges are just turning golden brown and center is puffed and only moves slightly when you jiggle the pan.
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6
Cool completely, then cut into squares.
