Combine peanut butter and chocolate for a rich breakfast treat. Natural peanut butter—with no added sugars—boasts the best peanut flavor and contains no trans fats.
Oxmoor House JANUARY 2008
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine peanut butter and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in chocolate chips. Knead dough 4 times in bowl.
Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough (do not separate wedges). Lightly coat with cooking spray.
Bake at 425° for 14 minutes or until lightly browned.
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