Peanut Butter Finger Bars Recipes

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.

THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, sugar and brown sugar together.
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
• Add oats, flour, baking soda and salt and mix until well combined.
• Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
• Bake for 15 minutes and remove from oven.
• Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
• Then let the bars cool until peanut butter has set up.
• While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
• Cut into bars and serve.

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.

BUTTER FINGER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
• Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.

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 FINGER BARS

Steps:

• Cream butter, sugar and brown sugar.
• Blend in egg, 1/3 cup peanut butter, baking soda, salt, and vanilla.
• Stir in flour and oats.
• Spread in a greased 9x13 pan.
• Bake at 350 for 20-25 minutes.
• Sprinkle with chocolate chips, let stand 5 minutes or until chips are melted and then spread.
• Combine powdered sugar, 1/4 peanut butter, and enough milk to make it just thin enough to drizzle over the chocolate layer.
• Let cool until topping is hard.