You can do a lot with this recipe. We make these as cookies around the holidays for parties and during the summer for making our own ice cream bars (sandwich ice cream between to large bars). You could also use as the bottom for a peanut butter or chocolate pie.
Peanut Butter Frosting:
Heat oven to 350 degrees F. Mix the sugars, margarine, peanut butter, and egg. Stir in the flour, oats, baking soda, and salt. Spread into a greased rectangular pan that is 13x9x2 inches. Bake until brown, 15-22 minutes. Bake less if you want it chewy, more if you want it crunch. To make as a pie base, put in a pie plate. Allow to cool.
Make the peanut butter frosting, but hold back 1/3 cup. Mix the cocoa and milk into the part you held back and stir well getting rid of all lumps.
Take the part that is coca and peanut together and frost the cooled bars with it. Take the remaining peanut butter mixture and drop in globs on top, then take a spoon and swirl it all together for a marbleized look.
Cut when frosting is set into squares or bars.
|Time:||35 Minutes Preparation Time|
15-22 Minutes Cooking Time
Source: Becky Crocker Cookbook
By April from NW, MO
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Cook sugar, margarine, milk and salt to soft-ball stage. Add peanut butter and vanilla. Beat until it becomes thick. Put in buttered dish. Cut in squares when cool.
By Robin from Washington, IA
No-Oven Peanut Butter Squares
Less sugar in recipe