Cookie of the Day: Chocolately Peanut Butter bars

1/2 cup Crisco vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 tablespoon water
1/3 cup plus 2 tablespoons peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick oats (uncooked)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounce package) semisweet chocolate chips
1/4 cup confectioners' sugar
1-2 teaspoons evaporated milk
Milk chocolate English toffee bits

Preheat oven to 350 degrees.

Grease a 9x13 inch glass baking dish with Crisco.

Combine 1/2 cup Crisco shortening, granulated sugar, brown sugar, egg, and water in a large bowl.

Beat with an electric mixer at medium speed until well blended.

Beat in 1/3 cup peanut butter and vanilla.

In a bowl, combine flour, oats, baking soda, and salt.

Add gradually to creamed mixture on low speed until well blended.

Spread in the baking dish.

Bake for 20-25 minutes or until light brown.

Remove pan from the oven and immediately sprinkle chocolate chips over hot baked cookie base.

Let stand for 5 minutes, or until chips become soft and shiny.

Spread to cover and let cool slightly.

For topping, combine confectioners' sugar, 2 tablespoons peanut butter and evaporated milk.

Stir until well blended.

Drizzle over chocolate.

Sprinkle with toffee bits.

Cool completely.

Cut bars and serve.

Makes about 24 bars.