1 stick butter or margerine, softened
1/2 cup brown sugar
1/2 cup white sugar
Around 4 T peanut butter
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup of flour
1 cup of quick oatmeal
Mix the sugars and butter until light and fluffy. Mix in the egg, add peanut butter (I usually don’t measure. I use heaping tablespoons, around four, it could be close to 1/3 cup or more than a quarter I'm not sure. I should measure it someday).
Mix well, add baking soda, salt and vanilla. Add flour and oatmeal and mix until combined.
Preheat oven 350 degrees.
Grease a cookie sheet. (Mine is about 11 x 7). Push dough into cookie sheet with fingers (that's why they're called peanut butter fingers and also because of the way they are cut - into long thin strips). Bake around 18 to 20 minutes depending on your oven, until they are golden brown.
Cool completely and top with Hershey's Perfectly Chocolate Frosting or try...
3 T Hershey's Cocoa
a little milk (or for people with milk intolerance put water)
3 T butter (or for people with milk intolerance use Fleishman's unsalted margarine)
pinch of salt
1 tsp. vanilla
Put the cocoa and butter or margerine in a microwave safe bowl and microwave on high for 20 seconds or more, just until butter is melted. Add the salt, vanilla. And milk or water (between 2 and 5 tsps.) alternately with the confectioners sugar (just eyeball it) until you get the right consistency. Mix well until it's smooth and creamy looking.
Spread evenly over the bars. For more fancy bars take a little pastry bag with the small point for writing and drip designs on the peanut butter fingers. Ciao.
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