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Double Chocolate Diamonds

1 cup butter-flavor vegetable shortening
1/2 cup creamy peanut butter
1 cup packed brown sugar
1 large egg
2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1-1/4 cups dark chocolate morsels
1 cup Smucker’s Microwave Hot Fudge Topping, warmed
1-1/4 cups walnuts, coarsely chopped and toasted**

   Preheat oven to 350°F. Beat together shortening and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg, vanilla, and peanut butter, then add flour and salt and mix at low speed until just combined. Spread batter evenly in a greased 15-1/2 x 10-1/2 x 1-inch jelly roll pan and bake in oven for 20 to 25 minutes until top puffs slightly, is firm to the touch, and edges pull away from sides of pan. Cool cookie base for 10 minutes on a rack. Meanwhile, melt chocolate morsels in a large, microwave-safe bowl. Alternate heating and stirring frequently until chocolate is smooth and melted. Mix warmed hot fudge topping into warmed chocolate. Spread warmed chocolate mixture over cookie base and immediately sprinkle with walnuts. Chill in pan then cut into 2-inch diamonds or squares. Store in an airtight container. Makes 24 servings.

**Note: To toast, chop nuts and spread in pan on medium heat for 5–8 minutes, stirring frequently.

 


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