PEANUT BUTTER FINGERS
Always a hit with the teenagers in our house, these rich bars are sure to please the peanut butter lovers in your family. They're great for serving at holiday time.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
FROSTED PEANUT BUTTER FINGERS
I first learned about these quick crowd-pleasers from a next-door neighbor when I sniffed the delightful aroma of a batch baking. Topped with extra peanut butter and chocolate frosting, the chewy bars became a family favorite that day when she brought us a plateful and shared the recipe. -Leah Gallington Corona, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 329 calories, Fat 17g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 228mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
BUTTERY FINGERS
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
CHOCOLATEY PEANUT BUTTER FINGERS
Provided by Food Network
Time 40m
Yield 2 dozen bars
Number Of Ingredients 21
Steps:
- HEAT oven to 350 degrees F. Spray a 13 x 9-inch glass baking pan with a no-stick cooking spray.
- COMBINE shortening, sugar, brown sugar, egg and water in large bowl with electric mixer at medium speed, until well blended. Beat in 1/3 cup peanut butter and vanilla. In a separate bowl, combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread into prepared baking pan.
- Bake 20 to 25 minutes or until light brown and center is just set. Do not over-bake. Immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover evenly. Cool slightly. Cut into bars, about 2 x 1 3/4-inches. Cool completely.
- COMBINE powdered sugar, peanut butter and evaporated milk in small bowl, mixing until smooth. Drizzle over chocolate. Sprinkle with toffee bits, if desired.
PEANUT BUTTER FINGERS
These are soft and slightly chewy with a light peanut butter topping. My mom always made these when we were little.
Provided by ASTEINOUR
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.3 g, Cholesterol 18.1 mg, Fat 9.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 112.5 mg, Sugar 15.7 g
PEANUT BUTTER FINGERS
I went to high school near Pittsburgh, PA. The cafeteria had the best peanut butter fingers I have ever tasted. I finally got my hands on the recipe.
Provided by sherri9419
Categories Dessert
Time 37m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine (or butter), sugars, and peanut butter.
- Add eggs and mix til light and fluffy.
- Add flour, baking soda and salt, mix well.
- Add vanilla and oats, mix well.
- Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
- Bake for 25-30 minutes at 350 degrees.
- Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
- Cut while warm.
- DO NOT OVERBAKE.
Nutrition Facts : Calories 135, Fat 5, SaturatedFat 1.1, Cholesterol 10.3, Sodium 119.4, Carbohydrate 20.7, Fiber 0.9, Sugar 11.9, Protein 2.6
PEANUT BUTTER FINGERS II
Very easy and delicious, be careful not to eat the entire pan in a sitting.
Provided by KYRSTE
Categories Desserts Cookies Bar Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, mix together the oats, brown sugar and white sugar. Stir in the melted butter until well blended. Pat the mixture evenly into the bottom of the prepared pan.
- Bake for 15 minutes in the preheated oven, until toasty. In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. Spread over the baked crust. Let cool before cutting into squares.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 25 g, Cholesterol 22.7 mg, Fat 14.9 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 105.7 mg, Sugar 14.6 g
PEANUT BUTTER SPRITZ FINGERS
My family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 85 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
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PEANUT BUTTER FINGERS | DESSERT NOW DINNER LATER
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4.8/5 (5)Estimated Reading Time 2 minsServings 36
- For the bars: In a stand mixer, cream butter with sugars until light & fluffy. Add vanilla & eggs & blend. Add 1 cup of peanut butter & mix thoroughly. Scrape bowl.
- In a separate bowl combine the flour, oats, baking soda & salt. Slowly add to moist ingredients in mixer. Mix until it just comes together. Make sure to scrape the bottom & mix again. The mixture should be moist, but slightly crumbly.
- Press into a 10x15" jelly-roll pan, can use a rolling pin to even everything out (might need to lightly flour it first.)
- Bake at 350 degrees Fahrenheit for 12-15 minutes, just long enough to cook it. Do NOT over-bake or you will dry it out. Let rest 3 minutes.
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