Food for Thought: Peanut Butter Fingers

Sunday, January 25, 2009

Peanut Butter Fingers

This has been a recent request, since I made them for birthday Sunday for Young Women's. Eat your heart out, they're delicious! I got this recipe from my friend Jen in Utah while we were serving in Young Women's together

Peanut Butter Fingers

1 cup butter or margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2/3 cup peanut butter (creamy or crunchy)

2 cups flour

2 cups rolled oats

1 tsp baking soda

1/2 tsp salt

Mix wet ingredients in large bowl. Sift dry ingredients in medium bowl. Add to wet ingredients. Spread on greased cookie sheet (jelly roll pan) and bake on 350 degrees for 15 minutes. It won't look done but take it out. Sprinkle a whole bag of chocolate chips on evenly and stick back in the oven until chocolate is melted. Take out and spread. Let cool. Add frosting:

Frosting

1 cup powdered sugar

1/2 cup peanut butter

1/4 cup milk

Spread over cooled chocolate chips and ENJOY!!!!

1 comment :

Anonymous said...: Those look GOOD!!! I'll have to try them.; January 28, 2009 at 7:52 AM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Sunday, January 25, 2009

Peanut Butter Fingers

1 comment :

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