| 2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup packed brown sugar |
| 1/3 | cup chunky peanut butter |
| 1 | cup milk |
| 2 | tablespoons vegetable oil |
| 2 | teaspoons baking powder |
| 2 | eggs |
| 30 | miniature chocolate-covered peanut butter cup candies, unwrapped |
| 1. | Heat oven to 350°F. Generously grease bottoms only of 3 small aluminum-foil loaf pans, 5 3/4x3 1/4x2 inches. Mix all ingredients except candies; beat with spoon 30 seconds. |
| 2. | Divide batter evenly among pans. Place 5 candies randomly on batter in each pan, pushing candies halfway into batter. Coarsely chop remaining candies; sprinkle one-third of chopped candies over batter in each pan. |
| 3. | Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour. |
|
| A 9x5x3-inch loaf pan can be used instead of the 3 small pans. Generously grease just the bottom of the pan. Prepare as batter as directed–except pour all of the batter into the pan. Place 15 candies randomly on batter, pushing candies halfway into batter. Coarsely chop remaining candies; sprinkle over batter. Bake as directed. |
Nutrition Information:
150 ( 55 ); 6 g ( 2 g); 20 mg; 115 mg; 20 g ( 1 g); 4 g 0%; 0%; 4 %; 4 % 1 ; 1 1/2