PEANUT BUTTER BARS (SOFT)

1 cup (236g) chunky peanut butter (You may use smooth peanut butter, if you prefer.)
1 stick (113.4g) butter, melted and cooled to room temperature
2 eggs
18.25-oz. package butter cake mix (You may use yellow cake mix.)
6 oz. semisweet chocolate chips
14 oz. can sweetened condensed milk
cooking oil spray (for oiling baking dish)

In a large mixing bowl, combine peanut butter, melted butter, eggs, and an 18.25-oz. package of butter cake mix.
Beat at medium speed of an electric mixer for 2 minutes.
Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray.
Press half of the cake mix mixture evenly into the oiled dish. You may need to use your hands to do this. (Spraying hands
with oil will keep the dough from sticking to your hands.)
Bake at 180 degrees for 10 minutes.
Sprinkle 6 oz. semisweet chocolate chips evenly over the top, and drizzle 14 oz. of sweetened condensed milk evenly
over that.
Place the remaining half of the cake mix mixture on top of the sweetened condensed milk layer.
You will need to spoon out teaspoonfuls and place them evenly over the top of the other layers.
Cover as much of the top as possible, but be aware that the topping will bake and connect together to provide a complete
layer.
Bake at 350 degrees for about 20 minutes.
It should be browned on the top and look solid in the center when you remove it from the oven.
Let cool, and then cut into bars.

PEANUT BUTTER COOKIES

1 cup (236g) creamy peanut butter

1/2 stick (56.7g) butter
1/2 stick (56.7g) margarine
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla powder
1 egg
1 1/2 cups self-rising flour

Cream 1 cup peanut butter, 1/2 stick butter, 1/2 stick margarine, 1/2 cup white sugar, and 1/2 cup brown sugar until
smooth.
Add 1/2 teaspoon vanilla extract and 1 egg.
Beat well, until all ingredients are well-combined.
Stir in 1 1/2 cups self-rising flour, until mixture turns into a ball shape.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
When ready to make cookies, roll small pieces into 1-inch balls and place them about 2 inches apart on a baking sheet.
Use a fork to flatten each ball with a criss-cross pattern.
Bake in an oven that has been preheated to 190 degrees for 10 minutes.
Remove from the oven when done, and immediately place on a cooling rack or flat platter to maintain their shape while
cooling.
When cool place in a zip-lock plastic bag or sealed container for storage.