Prep Time 20m
Cook Time 35m
Ready Time 90m
Yield 16 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour, divided
  • 1 1/2 cups packed light brown sugar, divided
  • 1 cup Jif® Extra Crunchy Peanut Butter, divided
  • 6 tablespoons butter, softened, divided
  • 1 cup miniature semi-sweet chocolate chips, divided
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 teaspoon almond extract
Preparation Directions
  • Step 1Heat oven to 375ºF. Coat 12 x 8-inch baking pan with no-stick cooking spray.
  • Step 2For crumb topping, BEAT 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup peanut butter and 2 tablespoons softened butter in medium bowl with electric mixer at medium speed until crumbly. Stir in 1/2 cup miniature chocolate chips.
  • Step 3Beat remaining 1/2 cup peanut butter and 1/4 cup butter in large bowl at medium speed until blended. Beat in remaining 1 cup brown sugar. Add eggs, one a time, beating until fluffy after each addiiton.
  • Step 4Combine remaining 2 cups flour, baking soda and salt. Add alternately with milk and almond extract to creamed mixture. Stir in remaining 1/2 cup chocolate chips. Spread evenly in prepared pan. Sprinkle evenly with crumb topping.
  • Step 5Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
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