This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.

I do so love these cookalongs! I wasn't able to participate this time, due to being sick as a dog during most of it. I had the flu and now a bunch of fluid has taken up residence in my lungs and refuses to leave. Anyway, here's my two peanut butter contributions, neither of which I was able to make this time, but both of which I have tried and are good, and relatively healthy. Peanut sauce for pasta (from the Smuckers Peanut Butter jar lid) 1 cup natural peanut butter (not the hydrogenated kind with added sugar) 1/2 cup warm water 1/2 cup ketchup 1 TBLSP soy sauce (I use low salt) 1 tsp. garlic powder (or 2 cloves garlic, minced) 1 1/2 tsp. rice wine vinegar (or cider vinegar, but rice is great!) Can add some ginger, hot pepper and lime juice if you want it with more kick. Combine to for a smooth sauce. Pour over pasta and sauteed vegetables. Saute an onion and a green or red pepper at the very least for this pasta. You could add broccoli and many other veggies if you are a veggie lover like me. Can also add pork, chicken or tofu. Serve over pasta--lo mein noodles, or any other shape of pasta you like, or rice pasta or buckwheat pasta. Garnish with chopped roasted peanuts and cilantro or parsley if you like it. Frozen Banana Treats (these are GREAT to make with kids, and are at least a little bit on the healthy side with milk and peanut butter providing protein) 1 large banana 3/4 cup chunky peanut butter 1 1/2 cups milk 1 TBLSP sugar 5 oz. chocolate chips Blend banana, peanut butter, milk and sugar in blender. Put chocolate chips in the bottom of 6 oz. wax cups, pour banana mixture into cups and freeze. Add popsicle sticks after about 1 hour so they will stand upright. Yummy!

My favorite is Peanut Butter fudge,only problem is i can't make it!! Mine never turns out the way it should.I don't mean the one on the marshmallow fluff jar either.So my sisters and niece send me some at xmas time. Also like pb&j sandwiches with either apricot/pineapple jam or blueberry jam,like grape jam,but not grape jelly. On a spoon,straight from the jar. On crackers,especially graham with some marshmallow fluff.But even though i love that last one,i don't eat it anymore,too addicting and too fattening. I also have a recipe for PB frosting on a chocolate cake,YUMMO. Just give me PB and i'll eat it someway. Kathi

H B - not 3 layers anytime I've made it. The frosting goes onto a warm not hot cake, while the frosting is warm. I typically begin to make the frosting when the cake comes out of the oven, I don't have it ready while the cake is still baking. Frosting sits on top the cake in a distinct layer per my recipe. I've never put cinnamon in mine either, the addition of cinnamon to chocolate makes me think a Hispanic flair...which would probably be good but I'm not sure why necessary with this cake. The cake is cake-like with the many I've baked. Dense, but distinctly cake.