Ingredients
1/2 cup shortening1/2 cup creamy peanut butter1 cup sugar1 large egg2 tablespoons milk1 teaspoon vanilla extract1-1/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup semisweet chocolate chips
Preparation
In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16x12-in. rectangle.
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic. Refrigerate for up to 30 minutes.
Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
