My husband grew up on this dessert. I managed to get a rough approximation of the recipe, on a tattered recipe card covered in smears of peanut butter. It is written in my husband’s nearly illegible handwriting, with ingredients and amounts crossed out and rewritten and notes crammed on the sides.
To further complicate it, several steps now appear in cryptic blurry letters from water droplets. As fun as it is to take a gamble every time I make this, there is something very nice about having an online copy in crisp, clear font.
Ingredients
1 cup smooth peanut butter (not natural) 6 tablespoons butter, softened 1¼ cup sugar 3 large eggs 1 teaspoon vanilla 1 cup flour ¼ teaspoon salt 1¾ cup chocolate chips, divided
Instructions
Beat peanut butter and butter until smooth, 2-3 minutes.
Beat in sugar, eggs and vanilla.
Add flour and salt and beat on low until just combined.
Mix in 1 cup of chocolate chips.
Bake at 350 degrees in an ungreased 13 x 9 inch pan until light brown, about 25-30 minutes.
Remove from oven and sprinkle remaining chocolate chips on top. Turn off oven and return pan to oven for a minute or two, letting the residual heat melt the chocolate chips. Remove and spread melted chocolate in an even layer over the top with a spatula.
Cool completely on the counter. Place in the fridge for 30 minutes, until chocolate is mostly firm. Remove from fridge and cut into squares.
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