This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Marty Gearhart - friend)
2lb. Domino's powdered sugar
2 tsp. vanilla
3/4 stick butter (softened)
1 - 12oz. can Carnation evaporated milk (NOT condensed)
Jif peanut butter
In a large bowl add softened butter--beat with a spoon. Add vanilla--beat with
a spoon. Add all of the powdered sugar--stir. Add 1/4 of the evaporated milk--
stir. Add another 1/4 of the evaporated milk--stir. For the remaining milk, add
JUST ENOUGH so that the batter ends up like the texture of cookie dough
(you most likely WILL NOT use the whole can of milk). Sprinkle a little
powdered sugar on your counter--place 1/2 of the dough on top. Sprinkle a
little powdered sugar on top of the dough. Use a rolling pin to roll the dough
to about 1/4" thick. Use a spatula to smear a layer of peanut butter all over
the top of the dough. Start at one end of the dough and carefully roll the
dough (like a jelly roll). Wrap the dough roll in Saran wrap and place on a
cookie sheet. Repeat with second half of the dough. Refrigerate the dough
for 1 hour. Remove the dough from the refrigerator, remove the Saran wrap,
and slice each roll into 1/2" thick coin shaped pieces. Place each piece on
Saran wrap covered cookie sheets. Repeat with all dough rolls. Refrigerate
until cold. Keep them refrigerated.