Peanut Butter Fingers

This recipe has been in my family for so long I have no idea where it came from.  

A church recipe book, maybe?  

My Aunt Nanette, maybe?  I remember her making them for family parties growing up, as well as my mom.  

We went a few decades without really making them, and then at some point, demand returned and I started making them.  My brothers would trap me in the kitchen at get-togethers so I would make them.  I took them to office potlucks and several ladies in the office had an unhealthy obsession with these bad boys.  

They're magic. and full of sugar and sweet stuff. 

Let's be honest, everyone loves a peanut butter-chocolate combo. It's my go-to recipe for something quick and sweet, that I know everyone will enjoy.  

I've messed with it a few times to 'healthify' it, but the most I really do on a  regular basis is substitute half the all-purpose flour for wheat flour.  You can do this and no one will know you did it.  And you'll feel better about yourself and justified in serving these nuggets of deliciousness to those you love. 

The original recipe calls for margarine, but I use butter, of course (who bakes with margarine anymore?).

Ingredients you will need:  butter, granulated sugar, brown sugar, vanilla, eggs, peanut butter, baking soda, salt, all-purpose flour, quick-cooking oats and chocolate chips.  Oh, and a little milk, and powdered sugar for the glaze.   But I forgot to take a picture of those items. 

Pay no attention to the darling child in his highchair on the left. :)

 In a mixer, cream together the butter, two sugars, and eggs.

Once creamy and fluffy, add the peanut butter, vanilla, soda and salt 

and continue to mix together.

Now it 's time for the oats and flour.  Starting with the oats, add one cup at a time until incorporated.  One cup oats, one cup flour, one cup oats, etc.

Next, press the mixture into the greased cookie sheet.  Pop in the oven and bake for 10-15 minutes at 350 degrees, until just starting to brown slightly. 

Take the pan out of the oven and immediately pour the chocolate chips onto the warm bars.

Spread them out evenly, and LEAVE THEM ALONE to melt for 10-15 minutes.  

For some reason people have problems with this step.

 When the chips are shiny and melty, take the back of a spoon or a knife 
and spread into a thin layer.

 It should look like this when you're finished. 

Finally, make the glaze and spread on top of the chocolate chip layer.  

I usually wait until the chocolate chip layer has 'dried' (an hour or two) 

so that the glaze doesn't mix in with the chocolate. 

Cut into bars and enjoy!

Peanut Butter Fingers

Vicki Jones 

1 c. butter, softened

1 c. granulated sugar

1 c. brown sugar, packed

2 eggs, room temperature

2/3 c. peanut butter

1 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. vanilla extract

2 c. all-purpose flour

2 c. quick-cooking rolled oats

1 12 oz. bag chocolate chips

Peanut Butter Glaze (recipe follows)

Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet with cooking spray and set aside.  In a mixer, cream together the butter, sugars, and eggs until fluffy.  Add peanut butter, soda, salt and vanilla and continue to mix.  Stir in flour and oats, alternating one cup at a time, starting with the oats until well combined.  Turn mixture out into the greased cookie sheet and spread evenly in the pan.  Bake for 10-15 minutes, until slightly browned on top.  Remove cookie sheet from the oven.  Immediately spread chocolate chips evenly on top.  Allow to melt (about 10-15 minutes), then spread chips into a thin layer with a knife.  Once chocolate chip layer has set, top with glaze, spread evenly, cut into bars and serve.

Peanut Butter Glaze

2 c. confectioners sugar

1/3 c. peanut butter

1/4 c. milk

Whisk ingredients together until smooth and creamy.