Ever have one of those days where you just need chocolate? Okay, one of those days where you need chocolate on top of peanut butter while you’re in pajamas cursing PMS and hives because the two together are just so, so wrong?
Well, if you’ve ever had one of those days, or if you just anticipate one of those days in the near future, I am here today to help out by bringing you Peanut Butter Fingers.
Fingers is such a silly name, because I don’t cut mine in slim finger-like sizes. I shall now rename them Peanut Butter
Bars. Squares. Large Rectangles.
I first tasted these in the parking lot of the Washington DC LDS Temple. And I ate four of them. Then I craved a large glass of milk. And two more peanut butter bars. Thank you Angie Rands for making these, sharing them with me and then moving to Chicago, leaving me devastated for life without them. I’ll forgive you, but only because you just moved back here and kindly gave me the recipe. I think we’ll be friends forever.
I’m not a huge Reese’s Peanut Butter cup fan. Too creamy. These bars are just the right consistency because they have oats, which give them a little “heft”. (is it okay to use that word with food?)
I made these twice for Big C’s cross country team and they were gone in an instant. You should make them for your kids (I really mean yourself). You can thank me later.
Peanut Butter Large Rectangles
2 cubes butter
2/3 C Sugar
1 C Brown Sugar
Cream together and add:
1 T. Vanilla
1 C. Peanut Butter (creamy or chunky
Sift together and add:
1/2 t. salt
1 t. Baking Soda
3 C. Flour
2 Cups Quick Oats
Pat into large cookie sheet and bake 10 min. at 350. (Do not over cook, they will not look done)
Cool and spread with peanut butter then frost.
Frosting: 1/2 Cube butter, 2 C. Powdered Sugar, 2 BIG spoonfuls of cocoa and a little milk.
Cut and distribute before eating too many