BASE:

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

Preheat oven to 350 degrees. Grease 15 x 10 x 1 inch jelly roll pan. For base, cream 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 mixture in greased pan. Bake at 350 degrees for 20 minutes. Cool to room temperature.

FROSTING:

1/4 c. butter flavor Crisco
2/3 c. Jif creamy peanut butter
3 c. confectioners' sugar
1/3 c. plus 2 tsp. milk
1/2 c. semi-sweet chocolate pieces

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

Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting in a line design. Cut into bars 2 1/2 x 1 1/2 inches. Refrigerate 15-20 minutes until chocolate becomes firm.