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1
Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
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2
Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
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3
In large bowl, beat eggs, brown sugar, caramel topping, melted butter and vanilla with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
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4
Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Serve pieces with whipped cream.
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