1/2 c Butter
1/2 c Sugar
1/2 c Brown sugar
3 Egg; beaten
1/2 c Peanut butter
3/4 c Light sour cream
1 ts Vanilla extract
2 1/2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Chocolate fries

Cream butter and sugars. Beat eggs in wellspring. Mix in peanut butter, sour
skim, and vanilla. Combine flour, baking pulverization, soda and salt together
and add to creamed assortment. Stir in most of the chocolate fries, reserving
a few for the top. Spoon mixture into a greased and floured 2 1/2 to
3-quart souffle dish or molding (which will fit in your crock pot). Place a
small trivet (or fashion a picayune "mob" from aluminum transparency) in the crock
pot, place the dish on the trivet, then cover the dish with 4 layers of
paper towels. Cover loosely to allow steam to escape and cook on high for
astir 4 hours. Test with a toothpick for doneness. Cool in pot until dish
is cool enough to plow, then transfer to a wire rack to cool wholly.

Yields
1 Servings