1 c Butter, softened
1 c Packed brown sugar
1 c Smooth peanut butter
1 Egg
1 ts Vanilla
2 c All-pupose flour
1 ts Baking soda
1/2 ts Salt
FILLING
6 oz Semisweet chocolate chips
1 ts Butter
In large bowl, beat butter until fluffy; gradually beat in sugar until
light and fluffy. Beat in peanut butter, egg and vanilla until smooth.
Combine flour, baking soda and salt; gradually mix half into peanut butter
mixture. Using hands, mix in remaining flour mixture to form stiff dough;
refrigerate for 45 minutes.
Filling: Meanwhile, melt chocolate with butter in bowl over hot (not
boiling) water. Let cool.
Divide dough in half. On lightly floured surface, roll each half into
10×8-inch rectangle. Spread each rectangle with half of the chocolate
mixture.
Starting from the long side, roll up each rectangle jelly-roll style to
form 2 long rolls. Wrap separately, seam side down, in plastic wrap.
Refrigerate until firm, at least 8 hours or up to 12 hours.
Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch apart
on lightly greased baking sheets. Bake in 375F 190C oven for 10-12 minutes
or until lightly browned.
Transfer to rack; let cool. (Can be stored in airtight container for up to
1 week.)
Yields
4 Dozen
