(by Shirley McNevich)
1 cup Jif creamy peanut butter
1/2 cup white sugar
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped peanuts
Preheat oven to 325 degrees. In a mixer, mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with fork. Bake at 325 degrees for 18 to 20 minutes or until lightly browned. Cool 5 minutes, then remove from baking sheets to cool completely. Put chopped peanuts into a bowl. Melt Baker's chocolate in a double boiler. Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on wax-paper covered baking sheet. Refrigerate until chocolate hardens.