Recipe by Sonya M
I haven't tried this yet, but i'm sure they are good.
Top Review by Sandy in Oklahoma
These are delicious. I originally got the recipe from Hershey's and it calls for 1 cup of milk chocolate chips and 1 cup of peanutbutter chips. I've made it many times that way but you have partial bags of chips left over. You wouldn't have that problem with this recipe so I plan to switch to it. I use all chocolate chips for the glaze because that's how I like it. After drizzling the glaze, I sprinkle finely chopped pecans over it and they'll stick to the still wet drizzle. They look very pretty that way! I cut them in squares and then cut each square diagonally to make little triangles. That adds an interesting shape to put on your cookie trays and this recipe makes enough to use for the holiday cookie trays.
- 1 1⁄2 cups packed light brown sugar
- 1 cup butter or 1 cup margarine, melted
- 1⁄2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 3⁄4 cups reese's peanut butter and milk chocolate chips, divided (11-oz.pkg.)
- 1⁄4 teaspoon shortening (do not use butter, margarine, spread or oil)
Directions See How It's Made
- Heat oven to 350°F Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
- Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
- Add flour and salt, beating just until blended.
- Stir in 1-1/2 cups chips; spread batter in prepared pan.
- Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
- Cool completely; cut into bars.
- Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
- Microwave at HIGH (100%) 30 seconds; stir.
- If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Drizzle over bars.
- About 6 dozen bars.