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Add 8 tablespoons butter to a small skillet and melt over medium heat. When butter has fully melted, continue to cook until it turns light brown and has a nutty smell, about 2-3 minutes.

Directions In a large bowl, mix 2 jars (12.5 ounces each) of creamy peanut butter, 4 cups confectioners’ sugar and 1/4 pound (8 tablespoons) butter. The batter should be creamy, but thick.

Roux: Melt 8 tablespoons butter in a pan and cook a scant cup all-purpose flour in it for 2 minutes on low heat, stirring occasionally. It will keep for 2 weeks in the refrigerator.