Photo by nward1234

Peanut Butter Fingers

⁽¹⁾

I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.

45 minutes Prep: 25 minutes Cook: 20 minutes

1074 calories per serving view nutrition facts

suggest servings

add your photo of this recipe!

Ingredients

1/2	cup	butter	or margarine
1/2	cup	sugar	granulated
1/2	cup	brown sugar	packed
1	each	egg
1/3	cup	peanut butter
1/2	teaspoon	baking soda
1/2	teaspoon	vanilla extract
1	dash	salt
1	cup	flour, all-purpose
1	cup	rolled oats
6	ounces	chocolate chips (semi-sweet)
1/2	cup	powdered sugar	sifted
1/4	cup	peanut butter
3 to 4	tablespoons	milk

Directions

Preheat oven to 350 degrees F; grease a 13 x 9 x 2-inch baking pan.

In a medium mixing bowl, beat the butter with an electric mixer for 30 seconds.

Add the sugars; beat until thoroughly combined.

Add the egg, 1/3 cup peanut butter, baking soda, vanilla extract and salt.

Beat until thoroughly combined.

Stir in the flour and oats.

Spread in the prepared pan.

Bake for 15 to 18 minutes, or until the edges are light brown.

Sprinkle with the chocolate pieces and let stand for 5 minutes to soften.

Meanwhile, stir together the powdered sugar, 1/4 cup peanut butter and enough of the milk, a tablespoon at a time, to drizzle.

Spread the chocolate evenly over the top and then drizzle with the peanut butter mixture.

Cool in the pan on a wire rack. Cut into bars.

Reviews

I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.
11 months ago by nward1234

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 239g

Amount per Serving

Calories 1074 48% of calories from fat

	% Daily Value*
Total Fat 57.0g	88%
Saturated Fat 26.0g	130%
Trans Fat 0.0g
Cholesterol 110mg	37%
Sodium 427mg	18%
Total Carbohydrate 123.0g	41%
Dietary Fiber 10.0g	40%
Sugars 64.0g
Protein 23.0g	46%

Vitamin A	16%		Vitamin C	0%
Calcium	8%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to layered salad

Last Recipes Viewed

Recipe Bite

Wine & Dine

by Mark R. Vogel

Ordering wine in a fine restaurant can be intimidating and confusing to say the least. Perusing a typical wine list can be as daunting as the instructions of a do-it-yourself project. There are three ...