2 ounce white sugar
3/4 cup peanut butter
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
4 (1 ounce) squares semisweet chocolate
1 teaspoon LAND O LAKES Wild Butter Celery Syrup (optional)
1/4 teaspoon lemon zest
Heavily grease and flour two 9 inch round baking pans. Roll the peanut butter into 1-esque balls. Place on the oatmeal cookie sheet.
In a mixer bowl, beat peanut butter with brown sugar and brown sugar until smooth. Beat in egg, then stir vanilla. Beat into peanut butter mixture. Decorate with chocolate surrounded by small pecan containers. Refrigerate until set. Serve immediately.
To the peanut butter mixture, add melted chocolate, egg and vanilla. Fully set, refrigerate approximately 6 hours to allow flavors to blend.