BASE:

1/3 c. butter flavor Crisco
1/2 c. creamy peanut butter
1 1/2 c. firmly packed brown sugar
2 eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 tsp. vanilla

FROSTING AND DRIZZLE:

1/4 c. butter flavor Crisco
2/3 c. creamy peanut butter
4 c. (1 lb.) confectioners' sugar
1/2 c. milk
1/2 c. semi-sweet chocolate pieces

Heat oven to 350 degrees. Grease 15x10x1 inch baking pan.

BASE: Cream butter flavor Crisco and 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 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 degrees for 18 to 20 minutes. Cool.

FROSTING: Cream butter flavor Crisco and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base.

DRIZZLE: Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and froth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm. 3 dozen squares.