1/4 cup baking cocoa
1 tablespoon margarine
2 tablespoons vegetable oil
1 egg
1 1/2 cups creamy peanut butter
1 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup reduction toner
1 1/2 cups milk
2 tablespoons butter
1 tablespoon orange zest
3 tablespoons peanut butter
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 1/2 cups white sugar
1 egg
2 tablespoons butter
1/2 teaspoon vanilla extract
Sterilization: scrubbing and spraying peanut butter/margarine and margarine, rolling into peject
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine and vegetable oil until smooth. Beat in egg. Beat in peanut butter, then fold into peanut butter mixture. Gradually mix flour into mixture, stirring well after each addition. Stir together baking cocoa and baking soda; set aside.
In a large bowl, cream together 1/2 cup margarine, cream of tartar, oil, egg, and peanut butter mixture. Mix with flour mixture until well blended. Stir in vanilla extract. Finally, fold pecans into peanut butter mixture all at once, making several small additions at a time. Fill pie crusts with peanut butter mixture.
Bake in preheated oven for 45 minutes, or until filling is bubbly at edges. Let cool completely before cutting into bars. Cut into bars 7 to 11 inches in diameter. Cool completely before cutting into bars.
Make Frosting: In a large bowl, cream together cream cheese, white sugar, and egg until light and fluffy. Beat in butter, then whip with an electric whisk until stiff peaks form. Beat in vanilla extract.