White Chocolate Brownies 6 (1 1/4 oz.
) white chocolate candy bars with almonds, divided 1/4 cup butter or margarine 2 eggs 1/2 cup sugar 1 cup all purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon almond extract 1 (1 oz.
) square semisweet chocolate 1 teaspoon shortening Combine 4 candy bars and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until candy melts.
Set aside to cool.
Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.
Combine flour, baking powder and salt; add to egg mixture, mixing well.
Stir in cooled candy mixture and flavorings.
Coarsely chop remaining 2 candy bars and stir into batter.
Pour batter into a greased 8 inch square pan.
Bake at 350 degrees for 25 minutes or until lightly browned.
Cool on a wire rack.
Combine semisweet chocolate and shortening in a small saucepan; cook over low heat, stirring until chocolate melts.
Drizzle over brownies; chill until chocolate hardens.
Cut into squares.
Yield: 16 brownies Double-Chip Peanut Butter Cookies 1 cup butter or margarine, softened 1 cup creamy peanut butter 2 cups firmly packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups all purpose flour 1 1/4 cups whole wheat flour 1 1/2 teaspoons baking soda 2/3 cup sesame seeds, toasted 1/2 teaspoon ground nutmeg 2/3 cup semisweet chocolate morsels 2/3 cup peanut butter morsels Cream butter and peanut butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
Add eggs and vanilla, mixing well.
Combine flours, soda, sesame seeds and nutmeg; add to creamed mixture and beat until smooth.
Stir in morsels.
Shape dough into 1 inch balls.
Place on lightly greased cookie sheets.
Bake at 350 degrees for 11 to 13 minutes.
Cool on wire racks.
Yield: 7 dozen