Cream shortening, sugar, peanut butter, eggs and vanilla. Add sifted dry ingredients alternately with milk. Roll out cookie dough to rectangle 1/4 inch thick. Spread cooled chocolate on dough; roll dough in jelly roll fashion and chill one-half hour. Slice with sharp knife into thick slices – about 1/8 inch thick. Place on ungreased baking sheet. Bake at 350° for 8-10 minutes. Yields 5-6 dozen. This is an oldie but goody from my mom’s cookbook.
Becky Schlatter, Chippewa Lake