First things first: It took four tries to get this right. The first time I tried making this, over two years ago, the recipe called for a full tablespoon of baking powder and 1 ½ teaspoons of baking soda. I remembered thinking that sounded like way too much, but the recipe said what it said so I gave it a shot. I had a middle school volcano experiment in my oven. The second time I tried it was about a year later, when I was taking another pass through the recipes and had completely forgotten that I’d tried this before—but I remembered really fucking quickly when it erupted all over the bottom of the oven again. The third time I cut the baking powder down to a teaspoon, but there was still a little bit of overflow from the baking soda. So, the last time I cut the baking soda down to a teaspoon and it finally stayed in the dish. However, the actual baking time for this little bastard is still a mystery.
A caveat before we get started: The original baking temp and time was 350 degrees for 40-45 minutes. That was a fucking laugh. By the time I’d gotten to my fourth iteration of this recipe, I lowered the temp to 325 degrees and it baked for 1 ½ hours and still wasn’t done and I had to leave the house by that time, so I just turned off the oven and left it in there. It wasn’t totally baked when I got home but it wasn’t totally unbaked either so I decided four times was enough.
Here’s what you’ll need:
3 Cups Flour
3 ½ Cups Brown Sugar, packed
1 ½ Cups Peanut Butter
6 Tbsp. Butter, softened
6 Tbsp. Lard, softened
1 tsp. Baking Powder
1 tsp. Baking Soda
¼ Cup Dry Milk
1 ⅔ Cups Water
2 tsp. Vanilla
Mix together flour, brown sugar, peanut butter, butter, and lard. Remove two cups and set aside for topping.
Add to remainder of flour mixture: baking powder, baking soda, dry milk, eggs, water and vanilla. Beat until a smooth batter is formed.
Pour batter into a greased 9” x 13” pan. Sprinkle two cups of topping on top.
Bake in a 325-degree oven for 75 minutes or until a toothpick inserted comes out clean—which is probably closer to 2 hours.
As much of a gigantic pain in the ass this recipe has been, the result is very good. Otherwise, I wouldn’t have spent so much time and energy trying to get it right.