Barres aux pépites de chocolat aux arachides
Ingrédients
- 1 tasse de beurre de cacahuète
- 1 tasse de cassonade, légèrement tassée
- 2/3 tasse de sirop de maïs Crown® Lily White®
- 1/2 tasse de beurre OU de margarine, ramolli
- 2 œufs
- 1 c. à thé d’extrait de vanille
- 2-1/2 tasses de farine
- 1-1/2 cuillères à café de poudre à pâte Fleischmann's®
- 1/2 c. à thé de sel
- 2 cups (12 ounces) semi-sweet chocolate chips, divided
PRODUITS
Méthode
- Preheat oven to 350°F. Beat peanut butter, brown sugar, corn syrup, butter, eggs and vanilla in large bowl with mixer at medium speed until smooth.
- Reduce speed; beat in flour, baking powder and salt until well blended.
- Stir in 1-1/2 cups of chocolate chips. Spread evenly in ungreased 15 X 10 X 1-inch baking pan.
- Bake 25 minutes or until lightly browned. Cool completely on wire rack.
- In small, heavy saucepan over low heat, stir remaining 1/2 cup chocolate chips until melted and smooth.
- Drizzle over surface; cool before cutting.
