Peanut Butter Coffee Cake

• Crisco Original No-Stick Cooking Spray
• 2 1/2 cups Pillsbury BEST All Purpose Flour
• 1 1/2 cups light brown sugar packed, divided
• 1 cup Jif Extra Crunchy Peanut Butter
• 6 tablespoons butter softened, divided
• 1 cup semi sweet chocolate chips miniature, divided
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 teaspoon almond extract

1. HEAT oven to 375u0b0F. Coat 12 x 8-inch baking pan with no-stick cooking spray.
2. For crumb topping, BEAT 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup peanut butter and 2 tablespoons softened butter in medium bowl with electric mixer at medium speed until crumbly. Stir in 1/2 cup miniature chocolate chips.
3. BEAT remaining 1/2 cup peanut butter and 1/4 cup butter in large bowl at medium speed until blended. Beat in remaining 1 cup brown sugar. Add eggs, one a time, beating until fluffy after each addiiton.
4. COMBINE remaining 2 cups flour, baking soda and salt. Add alternately with milk and almond extract to creamed mixture. Stir in remaining 1/2 cup chocolate chips. Spread evenly in prepared pan. Sprinkle evenly with crumb topping.
5. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

spray, flour, light brown sugar, jif extra crunchy, butter, semi sweet chocolate chips, eggs, baking soda, salt, milk, almond extract

Taken from www.yummly.com/recipe/Peanut-Butter-Coffee-Cake-2663007 (may not work)