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1
Preheat oven to 350 F. Butter and flour a 17 1/4- by 11 1/2- by 1-inch jelly-roll pan, knocking out excess flour.
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2
In a bowl with an electric mixer beat eggs with sugar and vanilla until mixture is very thick, pale, and forms a ribbon when beaters are lifted, about 3 minutes.
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3
In a small saucepan bring milk and butter just to a boil.
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4
Cover pan and remove from heat.
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5
Sift flour and baking powder into egg mixture and beat just until combined.
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6
With mixer running add hot milk mixture in a stream and beat just until combined.
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7
Spread batter evenly in pan and bake in middle of oven 20 to 25 minutes, or until golden and springs back when touched lightly.
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8
Cool cake in pan on a rack.
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9
In a small saucepan heat peanut butter over low heat, stirring, just until barely warm and thin enough to spread easily.
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10
Spread peanut butter evenly over cake and chill, uncovered, 30 minutes, or until peanut butter is firm.
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11
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and cool to room temperature.
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12
Pour chocolate onto cake and spread evenly over peanut butter.
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13
Cut cake into 24 squares and chill in pan, uncovered, until chocolate is firm.
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14
Recut cake squares and serve chilled or at room temperature.
