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Peanut Butter Sandwiches Recipe


1 cup butterscotch topping

4 quarters French bread, roughly ground

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

3 eggs

1 cup dry milk

1 cup semi-sweet chocolate chips

1 (9x10 inch) sandwich cookie sheet


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 pan or a 9x5 inch baking pan.

Sift together the flour and salt, and set aside. In another large bowl, cream together the butter and butterscotch topping. Beat in 1/4 teaspoon of the flour, then stir in the ground cream. Add about 1 teaspoon of milk at a time to roust clear the cream. Gradually add eggs one at a time, continuing to stir until the ingredients are combined. Evenly stir in the chocolate chips, and when all chips are incorporated, drop by tablespoons onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, until set. Allow to cool on baking sheet for 5 minutes before removing from baking sheet to cool on wire racks.