Peanut Butter and Milk Chocolate Chip Brownie Bars

First off, I wanted to share this photo with you of an amazing storm that rolled in one afternoon of our vacation. The beauty of the dark, stormy clouds against the clear skies all hovering over the rough, gray waters of the ocean was absolutely breathtaking. God's creation at its finest. I quickly grabbed my camera and shot at least a dozen pictures. It was such a gorgeous sight to behold!

In my warped thought process, the definition of vacation reads, "time away from the daily grind that offers any and every excuse to overindulge on sweets for breakfast, lunch and dinner and as many snacks in between as possible". So, as I was planning the menu for the week, I selected some of the most mouth watering treats for our desserts
These little brownie bars were rich and chocolaty and packed a marvelous peanut butter flavor. I served these slightly warm with a dollop of vanilla ice-cream on top. (of course) They were a huge hit with all the "kids" big and small! These were so good that when we stopped in Atlanta to visit my brother and sister-in-law, I made them again! Their family loved them too. Huge success with very little effort. Love it!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter (I used Jif-it's what was on hand)
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Source: Hershey's Classic Recipes