Peanut Butter Fingers Recipes

CHOCOLATEY PEANUT BUTTER FINGERS

Steps:

• HEAT oven to 350 degrees F. Spray a 13 x 9-inch glass baking pan with a no-stick cooking spray.
• COMBINE shortening, sugar, brown sugar, egg and water in large bowl with electric mixer at medium speed, until well blended. Beat in 1/3 cup peanut butter and vanilla. In a separate bowl, combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread into prepared baking pan.
• Bake 20 to 25 minutes or until light brown and center is just set. Do not over-bake. Immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover evenly. Cool slightly. Cut into bars, about 2 x 1 3/4-inches. Cool completely.
• COMBINE powdered sugar, peanut butter and evaporated milk in small bowl, mixing until smooth. Drizzle over chocolate. Sprinkle with toffee bits, if desired.

PEANUT BUTTER FINGERS

Steps:

• 1. Cream butter, sugars and 1/2 cup peanut butter until light and fluffy. Add the eggs and vanilla and continue mixing until blended, scraping bowl often.
• 2. Combine flour, baking soda and salt. Slowly stir flour mixture into creamed mixture until combined. Stir in oats until well blended.
• 3. Spread into a buttered 12x18 (half-sheet) cake pan. Bake 350º for 10-15 minutes or until light brown being careful not to over bake.
• 4. While these are baking whip the remaining 2 cups of peanut butter until fluffy. Spread whipped peanut butter over top of peanut butter fingers while still warm. Place in refrigerator until cooled and peanut butter is set.
• 5. In a saucepan over medium heat; melt butter. Add sugar, cocoa and evaporated milk. Cook 2 minutes or until sugar is dissolved. Remove from heat and add powdered sugar, mixing until smooth. Spread over top of cooled and set peanut butter fingers. Cut into desired servings.

PEANUT BUTTER FINGERS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla.
• Add flour and oats; mix well.
• Spread in buttered 13-inch by 9-inch inch pan.
• Bake 20 to 25 minutes, until lightly browned.
• Sprinkle immediately with chocolate morsels.
• Let stand 5 minutes to melt; spread chocolate over cookie crust.
• Combine powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency.
• Mix well.
• Drizzle evenly over bars.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

PEANUT BUTTER FINGERS

Steps:

• Cream margarine (or butter), sugars, and peanut butter.
• Add eggs and mix til light and fluffy.
• Add flour, baking soda and salt, mix well.
• Add vanilla and oats, mix well.
• Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
• Bake for 25-30 minutes at 350 degrees.
• Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
• Cut while warm.
• DO NOT OVERBAKE.