| TRIPLE LAYER PEANUT BUTTER BARS |
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Makes about 2 Dozen BarsBase 1-1/4 cups firmly packed light brown sugar 3/4 cup Jif Creamy Peanut Butter 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons milk 1 tablespoon vanilla 1 egg 1-3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Peanut Butter Layer 1-1/2 cups confectioners' sugar 2 tablespoons Jif Creamy Peanut Butter 1 tablespoon Butter Flavor CRISCO all-vegetable shortening or 1 tablespoon Butter Flavor CRISCO Stick 3 tablespoons milk Chocolate Glaze 2 squares (1 ounce each) unsweetened baking chocolate 2 tablespoons Butter Flavor CRISCO all-vegetable shortening or 2 tablespoons Butter Flavor CRISCO Stick Heat oven to 350ºF. Grease 9 x 13-inch baking pan. Place cooling rack on countertop. For base, place brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Press mixture evenly onto bottom of prepared pan. Bake at 350ºF for 18 to 20 minutes or until wooden pick inserted in center comes out clean. DO NOT OVERBAKE. Cool completely on cooling rack. For peanut butter layer, place confectioners' sugar, peanut butter, shortening and milk in medium bowl. Beat at low speed of electric mixer until smooth. Spread over base. Refrigerate 30 minutes. For chocolate glaze, place chocolate and shortening in small microwave-safe bowl. Microwave at 50% (MEDIUM) for 1 to 2 minutes or until shiny and soft. Stir until smooth. Cool slightly. Spread over peanut butter layer. Refrigerate about 1 hour or until glaze is set. Cut into 3 x 1-1/2-inch bars. Let stand 15 to 20 minutes at room temperature before serving. |
