FROSTED PEANUT BUTTER SQUARES

FOR THE BASE:
1/3 cup plus 1/4 cup Butter Flavor Crisco, divided use
1/2 cup plus 2/3 cup creamy peanut butter, divided use
1 1/2 cups brown sugar, firmly packed
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk, divided use
1 teaspoon vanilla
FOR THE FROSTING:
4 cups confectioners sugar (1 pound)
FOR THE CHOCOLATE DRIZZLE:
1/2 cup semi-sweet chocolate pieces

Heat oven to 350 degrees F. Grease 15 x 10 x 1-inch baking pan.

TO MAKE THE BASE:
Cream 1/3 cup Crisco and 1/2 cup peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy.

Combine flour, baking powder and salt in small bowl. Set aside.

Combine 1/4 cup milk and vanilla in measuring cup.

Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan.

Bake at 350 for 18 to 20 minutes. Cool.

TO MAKE THE FROSTING:
Cream the remaining 1/4 cup Crisco and the remaining 2/3 cup peanut butter in large bowl at medium speed of electric mixer. Add confectioner's sugar and the remaining 1/2 cup milk. Beat until fluffy. Spread on cooled cookie base.

TO MAKE THE DRIZZLE:
Melt chocolate pieces on very low heat in small saucepan.

Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2 inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.

Makes 3 dozen squares
Source: The Butter Flavor Crisco Cookie Collection