From the Kitchen of Linda Rakszawski
4 eggs
2 c. sugar
2 c. flour
1 c. milk
4 T. margarine or butter
1 pinch of salt
1 c. peanut butter
1 (8 oz.) Hershey�s bar
1 T. oil
In saucepan, heat milk and margarine or butter to scalding. Meanwhile, beat eggs and sugar. Slowly add heated milk and flour and salt. Beat well. Pour into a well-greased cookie sheet with sides. Bake at 350� for 30 minutes.
While still hot, spread 1 cup of peanut butter on cake, and then refrigerate until peanut butter hardens. In double boiler, melt Hershey�s bar and oil. Remove cake from refrigerator and spread chocolate topping on top. Set in refrigerator again until cool. Cut into squares.