PEANUT BUTTER CHOCOLATE CHIP PANCAKES

INGREDIENTS

● 1 cup raspberry jam ● 12 plain doughnuts ● 1⁄ cup SKIPPY ® Peanut Butter 3 ● 2 ½ cups powdered sugar ● 1⁄ cup whole milk 3 Chopped chocolate, melted ● chocolate, warm SKIPPY ® Peanut Butter, chopped peanuts and candied sprinkles for garnish

INSTRUCTIONS

1. In a small bowl, stir the raspberry jam until smooth. Transfer the mixture to a pastry bag fitted with a piping tip or a squeeze bottle with a long tip. Create holes on both sides of each doughnut and fill with raspberry jam. 2. In a medium bowl, stir together the SKIPPY ® Peanut Butter, powdered sugar and milk until smooth. Add additional milk by the tablespoonful to achieve the desired consistency. 3. Dip each doughnut in glaze, shaking off any excess. Garnish with toppings if desired.

This recipe is recommended for 12 servings.