2 c. sugar
2 tbsp. oil
1 tsp. vanilla
4 eggs
2 c. flour
1 c. milk
1 c. peanut butter, room temperature
8 oz. chocolate bar
1 tbsp. oil

Beat first 4 ingredients at high speed for 3 minutes. Lower speed to low and add 1 cup flour, milk, and the other cup of flour. Turn speed to high and beat another 3 minutes.

Pour batter into 10x15 jelly roll pan and bake for 25 minutes at 350 degrees. (Batter will be very thin.)

Cool cake for 10 minutes, then spread peanut butter over warm cake. Refrigerate until peanut butter hardens a little.

Melt chocolate bar and 1 tablespoon oil and spread over peanut butter, and refrigerate until chocolate hardens. Before cutting into 48 small squares, let cake set for about 10 minutes. Cookies can be frozen for later use.