3 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar (12.25 oz) Smucker’s™ caramel topping
1/4 cup butter, melted
1 teaspoon vanilla
2 1/2 cups coarsely chopped Virginia or cocktail peanuts
Sweetened whipped cream, if desired
Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. 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. 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. 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.