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Peanut Butter/Chocolate Delight

December 15, 2004|by Barb Kercheval

Editor's note: This recipe was published Sunday, Dec. 12, as one of the top 10 cookies in The Herald-Mail's annual cookie exchange contest. A line was missing. This is the complete recipe.

Layer one: Cream 1/2 cup margarine or butter, 1/2 cup peanut butter, 1/2 cup granulated sugar, 1/2 cup packed brown sugar and 1 egg. Sift together 1 1/4 cup flour, 1/2 teaspoon baking powder, 3/4 teaspoon soda and 1/4 teaspoon salt. Add to creamed mixture. Divide into three parts and press into the bottoms of three 8-by-8-inch pans. You can make layer one ahead of time and refrigerate until ready to bake. Bake at 350 degrees for 13 minutes or until golden brown.

For each pan, mix the following layers:

· Layer two: Combine scant 3/4 cup sweetened condensed milk, 1 tablespoon butter and 3/4 cup chocolate chips in a microwave-safe bowl and microwave on medium-high for 1 minute. Remove from microwave and stir until smooth. Set aside 1/3 cup. Spread the remaining mixture over baked crust (layer one). Return to oven and bake 6 minutes.

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· Layer three: Combine 1/2 cup peanut butter and 1/3 cup confectioners sugar with a fork. Drop by spoonfuls over chocolate layer (layer two); allow to soften for two minutes and spread evenly over chocolate layer.

· Layer four: Place the reserved 1/3 cup chocolate in the microwave for 10 to 20 seconds to soften. Drop by spoonfuls over peanut layer (layer three). Use a fork and drag it through the chocolate to make a marbled effect. Refrigerate one hour; cut into 36 squares per pan.

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