2 c Flour

1/2 c Sugar, brown

2 1/2 t Baking powder

1/4 t Salt

1/4 c Butter, sweet; chilled

3/4 c Peanut butter, creamy

1/4 c Milk

2 Egg

2 t Vanilla

1/2 c Peanuts, unsalted; chopped

1 1/2 oz Chocolate, bittersweet

Approx.
Cook Time: 0:17 Break chocolate into 8 equal pieces. Preheat oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined.
Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board.
Using a floured 2-1/2 in.
to 3-in.
diameter crinkled round biscuit cutter, cut out rounds from the dough.
Gather the scraps together and repeat until all the dough is used and there are 16 round.
Place 8 of the rounds on an ungreased baking sheet.
Top each round with a piece of the chocolate and one of the remaining circles of dough.
Press the edges gently to seal.
Bake for 17-19 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy’s Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c.
unsalted peanuts for the chopped peanuts and kneading in 3/4 c.
semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet.
With a serrated knife, cut into 8 wedges.
Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.

2 oz Unsweetened chocolate

1/2 c Butter

1 c Sugar

2 Eggs

1/2 c Flour

1 ts Vanilla

1 c Chopped pecans

16 Large marshmallows

1.
Preheat oven to 350.
Grease an 11 1/2 x 7 baking pan.
Melt chocolate

and butter in top of double boiler over hot water.
Set aside.
2. Cream sugar and eggs until light and fluffy.
Add flour.
Beat.
Add melted chocolate and butter.
Beat well.
Mix in vanilla and pecans. 3.
Pour into prepared pan.
Bake 18 minutes.
Remove from oven and cover with marshmallows.
Return to oven and bake until marshmallows are lightly browned.
4.
Cool slightly and cut into bars.
from: _Cookiemania_

1 c Butter or margarine,

-softened 3/4 c Peanut butter

3/4 c Sue Bee Honey

3/4 c Brown sugar

1 t Vanilla

2 Eggs

1/3 c Unsweetened cocoa

1 t Baking soda

1/2 t Salt

2 1/3 c Flour

10 oz Peanut butter cups, cut up

1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and eggs until smooth and creamy.
Add dry ingredients until mixed. Dough will not be stiff.
Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours.
Preheat oven to 325′F.
Drop by heaping teaspoonfuls onto ungreased cookie sheet.
Bake for 10-12 minutes.