Creamy Chocolate Peanut Butter Bars

Yields: 24 bars

Crust:
2 c graham cracker crumbs
1/2 c sweet ground chocolate and cocoa
1/2 c butter, melted
2 TBS sugar

Topping:
16 oz. cream cheese
1 c sugar
1/2 c creamy peanut butter
3 TBS flour
4 eggs
1/2 c milk
1 tsp vanilla extract
1/2 bar (2 oz.) milk chocolate baking bar, broken into 1″ pieces
1/2 tsp vegetable shortening

Directions:
1. Preheat oven to 350 degrees F.

Crust:
1. Combine the graham cracker crumbs, ground chocolate, butter, and sugar in a large mixing bowl until well blended.
2. Press the mixture onto the bottom of an ungreased 9″ x 13″ baking pan.
3. Bake 8 minutes, and then transfer to a wire rack and let cool.

Topping:
1. In large bowl, beat the cream cheese, sugar, peanut butter, and flour until well blended.
2. Add the eggs, one at a time, mixture well after each addition.
3. Blend in the milk and the vanilla extract.
4. Pour the topping into the crust and bake 40 minutes.
5. Let cool completely in pan on wire rack.
6. Melt the chocolate pieces and vegetable shortening in a double boiler over hot, but not boiling, water.
7. Stir occasionally until smooth.
8. Spread the melted chocolate evenly over the cooled bars.
9. Chill approximately 10 minutes, just until the chocolate layer is partially set.
10. Score the chocolate layer with a sharp knife, forming squares, and return the pan to the refrigerator.
11. Chill 30 minutes, or until firm. Ct through the bars and serve. Store tightly covered in the refrigerator.

Yellow or White Cake Mix

Ingredients:
1 7/8 cup cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cup sugar
1/2 cup vegetable shortening

Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature.

Makes 1 package mix.

Each package makes two 8 or 9 inch layers or one 9x13x2 inch rectangle.

To Use:

Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 tsp vanilla extract. Beat. Add 2 eggs. Beat.

Grease and dust with flour. Bake round cake pans at 375 for 25 minutes. Bake 9x13x2 inch pan for 30 – 35 minutes.

Cool cake for 10 minutes in an before turning out on racks.

WHITE CAKE:

Follow the same directions. Replace 2 eggs with 3 unbeaten egg whites.