• ½ cup shortening
• ½ cup creamy peanut butter
• 1 cup suga
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/4 cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips

In a mixing bowl, cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Turn onto a lightly floured surface; roll into a 16-in x 12-in rectangle.

Melt chocolate chips; cool slightly. Spread over dough to within ½ in. of edges. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.

Unwrap and cut into ¼-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks and cool.