2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 c. soft butter
1 c. light brown sugar, firmly packed
1 c. peanut butter
1 egg
1 tsp. vanilla

FILLING:

1 (6 oz.) pkg. semi-sweet pieces
1 tsp. butter

Sift flour with baking soda and salt; set aside. In large bowl, beat butter at medium speed until light. Gradually beat in sugar until light and fluffy. Add peanut butter, egg, and vanilla; beat until smooth. At low speed, gradually add 1/2 of flour mixture. Mix in rest with hands, to form a stiff dough. Refrigerate for 30 minutes.

Make filling: Melt chocolate pieces over hot water. Stir in butter. Let cool completely. Divide dough in half. On lightly floured surface, roll each into an 8 x 10 inch rectangle. Spread with 1/2 filling on each piece. From long side roll each tightly. Gently press edge to seal. Wrap separately, seam side down, in foil or saran wrap. Refrigerate until firm, about 8 hours or overnight before slicing and baking.

Preheat oven to 375 degrees. Lightly grease cookie sheets. Cut into 1/8 inch slices. Place on cookie sheet 1 1/2 inch apart. Bake 6-8 minutes or until lightly brown. Remove to wire rack. Cool.

Uncooked rolls may be stored in refrigerator a week to 10 days. Bake slices as needed.