Frosted Peanut Butter Squares

Posted on June 03, 2016 in Desserts

INGREDIENTS:
COOKIE BASE
1/2 cup Jif® Creamy Peanut Butter
1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 cups Pillsbury BEST™ All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
FROSTING
1/2 cup Jif® Creamy Peanut Butter
3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
OR 3 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3 cups powdered sugar
1/3 cup milk
DRIZZLE
1/2 cup semi-sweet chocolate chips
1/2 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
OR 1/2 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
PREPARATION DIRECTIONS:
COOKIE BASE: HEAT oven to 350ºF. Spray a 13 x 9 x 2-inch jelly-roll pan with no-stick cooking spray.
BEAT peanut butter and shortening in large bowl at medium speed of electric mixer until well blended. Add brown sugar. Beat until well blended. Beat in eggs.
COMBINE flour, baking powder and salt. Combine milk and vanilla in small bowl. Add flour mixture and milk mixture alternately to peanut butter mixture at low speed. Beat until well blended. Spread in prepared pan.
BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool completely.
FROSTING : BEAT peanut butter and shortening in large bowl at medium speed until blended. Add powdered sugar and 1/3 cup milk alternately at low speed. Mix until blended. Increase speed to medium. Beat until fluffy. Spread on cooled cookie base.
DRIZZLE : COMBINE chocolate chips and shortening in a microwave-safe bowl. Micrwave on MEDIUM about 1 minute, or until shortening is melted. Stir until smooth. Drizzle over frosting. Cut into 2 x 2-inch squares. Refrigerate 15 to 20 minutes or until chocolate is set.