Preparation:
Cream butter and sugars. Beat eggs in well. Mis in peanut butter, sour
cream, and vanilla. Combine flour, baking powder, soda and salt
together and add to creamed mixture. Stir in most of the chocolate
chips, reserving a few for the top. Spoon mixture into a greased and
floured 2 1/2 to 3 quart souffle dish or mold...which will fit your
crockpot. Place a small trivet or fashion a little ring from aluminim
foil in the crockpot; place the dish on the trivet, then cover the dish
with 4 layers of paper towels. Cover loosely to allow steam to escare
and cook on high for about 4 hours. Test with a toothpick for
doneness. Cool in pot ntil dish is cool enough to handle, then transfer
to wire rack to cool completely. |
