Ingredients
1/2 cup packed brown sugar, divided
2 1/2 cups all-purpose flour
3/4 cup JIF(r) Creamy Peanut Butter
2 tablespoons butter or margarine, melted
1/4 cup CRISCO(r) All-Vegetable Shortening
1 cup packed brown sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
Directions
Preheat oven to 375 degrees F.
Mix 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup JIF(r) peanut butter and the melted butter or margarine until crumbly; set aside.
Cream 1/2 cup JIF(r) and the shortening together well. Slowly beat in 1 cup brown sugar. Add eggs, one at a time, beating till fluffy
Thoroughly stir together 2 cups flour, baking powder, salt, and soda. Add alternately with milk to creamed mixture, beating after every addition.
Spread batter in a greased 13 x 9 x 2-inch baking pan. Top with crumbly mixture.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
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