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'll chime in for gluten-free recipes too...so we'll be on the "off" topic (lol). There is a 3-Ingredient Peanut Butter Cookie Recipe, 4-Ingredient Peanut Butter Cookie Recipe, Flourless Peanut Butter Cookie Recipe, and all it's variations, including adding chocolate chips to the recipe. 1 c. peanut butter 1 c. sugar 1 egg (1 t. vanilla) optional (1 t. baking soda) optional Blend ingredients and drop by teaspoonfuls on a baking sheet. Bake in a 350-degree oven for 8-minutes. Grainlady note: I've altered this recipe and it makes a more traditional peanut butter cookie than the above recipe produces: 1 c. peanut butter 1/3 c. palm sugar (I use Navitas Naturals Organic Palm Sugar and order it through iHerb.com) 1 egg 1 T. agave nectar (or palm sugar syrup - aka coconut nectar*) 4 T. almond flour 2 T. hi-maize flour (Honeyville Grain or King Arthur) 1 t. soda *Homemade coconut nectar/palm sugar syrup - 3/4 c. palm sugar + 1/4 c. water. Heat a few minutes until dissolved. Much richer flavor than agave nectar. Press the dough balls down with a fork and bake in a 350-degree oven. By using palm sugar and/or agave nectar, they are also low-glycemic and appropriate for most diabetics. I use gluten\-free almond flour a lot and purchase it by the 5\-pound bag from Honeyville Grain (www.honeyvillegrain.com) and coconut flour (on line from \- Wilderness Family, Bob's Red Mill, Tropical Traditions, Coconut Secret, etc.) for baking. For great gluten\-free recipes, I'd suggest "The Gluten\-Free Almond Flour Cookbook" by Elana Amsterdam (www.elanaspantry.com \- where you will find more recipes). We're enjoying the Pecan Shortbread Cookie recipe out of the book this weekend :\-). "Cooking with Coconut Flour" A Delicious Low\-Carb, Gluten\-Free Alternative to Wheat \- by Bruce Fife, N.D. You can find a lot of recipes using coconut flour on\-line. I'd also suggest milling your own grains for other gluten\-free flours. Even a good coffee/spice mill will mill rice flour, and other small grains. When milling rice for baking, use short\- or medium\-grain rice. They have the best baking quality. Long\-grain rice flour is fine as a thickener or dredging meat, but short\- and medium\-grain rice work for thickening and dredging, but are the better choice for baking. Having your own mill would save a lot of money on gluten\-free flours. Plus, fresh\-is\-best when it comes to flour. I develop recipes (including gluten\-free) for a sorghum mill. My mother was gluten\-intolerant, and that got me started developing recipes for her 35\-years ago, when there was little in the way of information or recipes. \-Grainlady

I often get Skippy ... or Kraft, but have a bottle of Jif in the cupboard (son loves Jif) and I went to check it. No hint of an expiry date on the bottle. But there's a piece of masking tape on the edge of the lid with "Feb '06" written on it. I don't recall being the authour of that story ... but probably I was. I usually store peanut butter in the kitchen, or in the basement, sometimes have a jar or two in the fridge. I've had peanut butter go rancid in the heat of the summer. Peanuts, also. And almonds. ole joyful

I have some peanut butter and chocolate ... that a nearby store was clearing on sale a while ago, and I got about three. Didn't put any of it - or the regular - into cookies recently, though. o j