Ingredients:
2-3/4 cups all-purpose flour
1 cup packed brown sugar
1 egg
1/2 cup butter, softened
1/2 cup shortening (if you can’t get this in your country, just use butter or margarine)
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup packed brown sugar
1 egg
1/2 cup butter, softened
1/2 cup shortening (if you can’t get this in your country, just use butter or margarine)
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
(original recipe used only half of the ingredients below but I preferred the thicker topping).
2 cups (8 ounces) semisweet chocolate chips, melted
1 cup chunky peanut butter
3 cups crushed cornflakes
1 cup chunky peanut butter
3 cups crushed cornflakes
Preparation:
Cream together the butter, shortening, sugar, egg, vanilla, salt and peanut butter.
Stir in flour until you get a soft dough.
Press it into the bottom of a greased 9×13″ baking dish and then bake for 25-30 minutes for 350F or until set.
Remove from the oven and allow to cool while you prepare the topping.
Stir in flour until you get a soft dough.
Press it into the bottom of a greased 9×13″ baking dish and then bake for 25-30 minutes for 350F or until set.
Remove from the oven and allow to cool while you prepare the topping.
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