These are your classic peanut butter fingers that might be referred to as the “school lunch peanut butter fingers” that your kids get. My mom has been making these for years and is one of my favorite simple and delicious treats to make. This recipe makes a big cookie sheet full of bars making it great for giving a plate or two away.
Ingredients:
Bars:
- 1 cup brown sugar
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 2 eggs
- 1/2 tsp. salt
- 2 cups flour
- 1 tsp. soda
- 2 tsp. vanilla
- 2 cups quick oats
- 2-3 cups milk chocolate chips
Peanut Butter Frosting: (sometimes I double the frosting depending on how thick you like the frosting)
- 1/4 cup butter, softened
- 1/4 cup peanut butter
- 1 tsp. vanilla
- 1-2 Tbsp. milk
- 2 cups powdered sugar
Directions:
Cream together sugars, butter and eggs. Then add in vanilla and peanut butter. Mix well. Whisk together the flour, salt and soda in a separate bowl. Add the flour mixture into the peanut butter mixture and mix until combined. Last add in the oats. Mixed just until all the oats are incorporated Mixture will be very stiff. Spread the dough evenly into a large cookie sheet that has been greased.
Bake at 350 for 12-15 mins. or until golden brown (sometimes mine takes a little longer then the 15 mins.). Remove from the oven and place the chocolate chips on the top. As the chocolate chips melt start to spread the chocolate to make an even layer. At this point I like to refrigerate it so the chocolate gets a little hard.
Make the frosting by creaming the butter and the peanut butter until combine. Add in vanilla. Slowly start mixing the powdered sugar in until it reaches the consistency of frosting that is spreadable. Add is a 1-2 Tbsp. of milk to thin the frosting out.
Spread the peanut butter frosting over the top. Cut and serve. Again I like to refrigerate it so it hardens the frosting making it easier to cut. Best served at room temperature. Store leftovers in an airtight container in the fridge. These bars also freeze well. Place in an airtight container and store them in the freezer up to 3 months.
