Prep Time 25m
Cook Time 20m
Ready Time 90m
Yield 4 1/2 dozen bars


Ingredients
COOKIE BASE
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Jif® Creamy Peanut Butter
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (12 oz. pkg.) peanut butter chips, divided
DRIZZLE
  • 1/2 cup powdered sugar
  • 1/4 cup Jif® Creamy Peanut Butter
  • 2 to 4 tablespoons milk
Preparation Directions
  • Step 1Heat oven to 350°F. Coat a 13 x 9–inch baking pan lightly with the no-stick cooking spray.
COOKIE BASE
  • Step 1Combine shortening, brown sugar, peanut butter, milk, vanilla and almond extracts in bowl of electric mixer; beat at medium speed until well blended. Add egg. Beat just until blended.
  • Step 2Combine flour, baking soda and salt in medium bowl. Add to shortening mixture at low speed. Mix just until blended. Stir in 1 cup peanut butter chips. Press mixture into prepared pan.
  • Step 3Bake 20 minutes. Remove from oven; sprinkle with remaining 1 cup peanut butter chips. Let stand 5 minutes or until chips melt. Spread evenly over surface. Cool.
DRIZZLE
  • Step 1Combine powdered sugar, peanut butter and milk in small bowl; beat well. Drizzle over cooled bars. Cut into 2 1/4 x 1-inch bars.
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