Prep Time 25 min
Cook Time 20 Min
Servings 4 1/2
Difficulty Easy

Ingredients

  • COOKIE BASE
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 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 tbsps. milk
  • 1 1/2 tsps. vanilla extract
  • 1/2 tsp. almond extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 cups (12 oz. pkg.) peanut butter chips
  • DRIZZLE
  • 1/2 cup powdered sugar
  • 1/4 cup Jif® Creamy Peanut Butter
  • 2 to 4 tbsps. milk

Directions

  • Step 1

    HEAT oven to 350°F. Coat a 13 x 9–inch baking pan lightly with the no-stick cooking spray.

  • Step 3

    COMBINE 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 4

    COMBINE 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 5

    BAKE 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.

  • Step 7

    COMBINE powdered sugar, peanut butter and milk in small bowl; beat well. Drizzle over cooled bars. Cut into 2 1/4 x 1-inch bars.

Serving size
(1 bar of 54)

  • Calories 120
  • Calories from Fat60g
  • Total Fat 6g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 90mg
  • Potassium 0mg
  • Total Carbohydrates 13g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet