Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 c. Butter, softened
- 1 c. Packed brown sugar
- 1 c. Smooth peanut butter
- 1 x Egg
- 1 tsp Vanilla
- 2 c. All-pupose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 6 ounce Semisweet chocolate chips
- 1 tsp Butter
Direcciones
- In large bowl, beat butter till fluffy; gradually beat in sugar till light and fluffy. Beat in peanut butter, egg and vanilla till smooth.
- Combine flour, baking soda and salt; gradually mix half into peanut butter mix. Using hands, fold in remaining flour mix to create stiffdough; chill for 45 min.
- Filling: Meanwhile, heat chocolate with butter in bowl over warm (not boiling) water. Let cold.
- Divide dough in half. On lightly floured surface, roll each half into 10x8-inch rectangle. Spread each rectangle with half of the chocolate mix.
- Starting from the long side, roll up each rectangle jelly-roll style to create 2 long rolls. Wrap separately, seam side down, in plastic wrap.
- Chill till hard, at least 8 hrs or possibly up to 12 hrs.
- Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch aparton lightly greased baking sheets. Bake in 375F 190C oven for 10-12 minutesor till lightly browned.
- Transfer to rack; let cold. (Can be stored in airtight container for up to1 week.)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 1250 | |
| Calories from Fat 808 | 65% |
| Total Fat 93.2g | 117% |
| Saturated Fat 44.75g | 179% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 1300mg | 54% |
| Potassium 680mg | 19% |
| Total Carbs 92.08g | 25% |
| Dietary Fiber 5.3g | 18% |
| Sugars 81.46g | 54% |
| Protein 21.38g | 34% |
