Wheatmeal Peanut Butter Fingers Recipes

PEANUT BUTTER FINGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

PEANUT BUTTER FINGERS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, mix together the oats, brown sugar and white sugar. Stir in the melted butter until well blended. Pat the mixture evenly into the bottom of the prepared pan.
• Bake for 15 minutes in the preheated oven, until toasty. In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. Spread over the baked crust. Let cool before cutting into squares.

PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.

BUTTERY FINGERS

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

FROSTED PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture, beating well after each addition. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely. , In a large bowl, beat the butter, confectioners' sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Spread over peanut butter. Cut into bars.

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:

• 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 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.

MAGICAL 'HOMEMADE' BUTTERFINGER BITES RECIPE BY TASTY

Steps:

• In a microwave safe bowl, microwave the Candy Corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
• Immediately add the peanut butter and mix together.
• Using a teaspoon, form mixture into little balls and place them on wax paper.
• Freeze for 15 minutes.
• Melt the chocolate chips in a microwave safe bowl - 90 seconds, stopping to stir every 30 seconds, until smooth.
• Roll the cooled balls in chocolate and return to wax paper.
• Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.
• Enjoy!