2 c. all-purpose flour
1/2 c. packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 c. butter
2 beaten eggs
1/4 c. creamy peanut butter
1/4 c. milk
1/2 tsp. vanilla
20 milk chocolate kisses
1/4 c. butter, melted
1 c. peanuts, ground cocktail or honey roasted

Grease a 5-cup ring mold; set aside. For dough, stir together flour, brown sugar, baking powder and salt. Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture.

In another bowl stir together eggs, peanut butter, milk and vanilla with a wire whisk until well combined. Add peanut butter; mix all at once to the dry mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10-12 strokes or until dough is nearly smooth.

Divide dough into 20 portions. Using lightly floured hands, shape each portion of dough into a ball around a chocolate kiss. Dip each ball in melted butter, then roll in ground peanuts.

Arrange the coated balls in 2 layers in the prepared pan, using 10 balls for each layer. Position the balls of dough in the second layer between the balls of dough in the first layer. Drizzle any remaining butter on top.