Meanwhile, in a pot, bring the sugar, water and corn syrup to a boil. Cook without stirring until an amber caramel forms. Remove from the heat. Add the cream. Watch out for splattering. Cook for 1 more minute. Add the peanut butter. Bring once again to a boil, stirring, until smooth. Divide the peanut caramel between the cooled crusts. Let cool completely.
Peanut Lace Cookies