Peanut Butter Brookies

• Vegetarian

• Refrigerated

  • 4 Egg, large

• Condiments

  • 3/4 cup Peanut butter, creamy
  • 1 cup Peanut butter morsels
  • 1 8oz bag Reese's mini peanut butter cups

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Brown sugar, light
  • 1/2 cup Butter flavored crisco
  • 2 1/2 cup Flour
  • 1 1/4 cup Granulated sugar
  • 1 tsp Kosher salt
  • 2 cup Semi sweet chocolate morsels
  • 1 tbsp Vanilla extract

• Dairy

  • 5/8 cup Butter, unsalted
  • 2 tbsp Milk

Found on shugarysweets.com

Description

Ingredients

• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 2 cup semi-sweet chocolate morsels
• 1/2 cup butter flavored Crisco
• 2 Tbsp unsalted butter, softened
• 2 Tbsp milk
• 1 Tbsp vanilla extract
• 1/4 cup granulated sugar
• 1 cup light brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 3/4 cup all-purpose flour
• 1 tsp kosher salt
• 2 tsp baking powder
• 1 cup peanut butter morsels
• 8oz bag Reeses mini peanut butter cups

Directions

• For the brownie layer, melt chocolate chips with butter for 1 1/2 minutes in microwave safe glass bowl. Stir until smooth. Add sugar, flour and eggs and combine completely. Pour into a 13x9 baking dish lined with parchment paper. For the cookie dough, beet crisco with butter. Beat in milk, vanilla, sugars, peanut butter and egg. Add flour salt and baking powder. Fold in peanut butter morsels and Reeses mini PB cups. Drop cookie dough onto brownie batter layer. Smooth evenly. Bake in a 375 degree oven for 35-40 minutes. Remove and cool completely. Refrigerate and cut into bars.