1 cup sugar
1 cup packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 package (11 1/2 oz) milk chocolate chips

1. In a large bowl, cream the butter, peanut butter, sugar and brown sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder and salt; gradually add to the creamed mixture.  Stir in chocolate chips.
2. Spread into a greased 13 x 9 inch baking pan.  Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack.  Cut into bars.

Tips/Tricks/Notes

This recipe has a great peanut buttery taste and is nice and light for a cake!  I will note, it is very crumbly, so watch for the mess!  Also, it ended up double the thickness of the original recipe pictures.  It's a perfect example of why I take my own pictures!  The next time I do this recipe I may also turn down my oven slightly, but I have come to realize my oven seems to get hotter then most others.  I have had to lower the temperature for almost every recipe I have done!  The only other thing, I used semi-sweet chocolate chips instead of milk chocolate because that is what I had on hand!

Recommendation:  Try crunchy peanut butter versus smooth!

The picture seen above is an actual picture I took of my completed cake, it is not taken from the internet or played with in anyway.