1 c. crunchy peanut butter
2/3 c. butter (softened)
1 tsp. vanilla

Combine, beat and blend well. Add 2 cups brown sugar, beat until light and fluffy. Add 3 eggs (one at a time and beat). Add 1 cup sifted flour and 1/2 teaspoon salt. Stir just until blended, spread in a greased 9 x 13-inch pan. Bake until it springs back when touched lightly in center. Bake at 350 degrees for 30-35 minutes. Cool slightly.

FROSTING:

3/4 c. powdered sugar
1 1/2 tbsp. water

Stir until smooth and frost.

1/4 c. semi-sweet chocolate
1 tsp. shortening

Drizzle over white glaze for a black and white effect. Cut into 38 rectangles.