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.
PEANUT BUTTER SPRITZ FINGERS
From my mother-in-law's recipe box. I like to make them during the holidays, but they are good anytime. They are crunchy, sweet and nutty. Prep time does not include chilling or cooling time.
Provided by CookingONTheSide
Categories Dessert
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- In large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture.
- Cover and refrigerate for 30 minutes or until easy to handle.
- Using a cookie press fitted with a star disk, press dough 2 inches apart into long strips on an ungreased baking sheets.
- Cut each strip into 2-inch pieces (do not separate pieces).
- Bake at 350 degrees for 7-9 minutes or until golden brown.
- Remove to wire rack to cool.
- In a microwave-safe bowl, melt candy bars, stir until smooth.
- Dip one end of each cookie into chocolate, then into peanuts.
- Place on waxed paper; let stand until set.
Nutrition Facts : Calories 122.2, Fat 7.2, SaturatedFat 2.8, Cholesterol 11.1, Sodium 69.9, Carbohydrate 12.8, Fiber 0.7, Sugar 8.2, Protein 2.2
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
Make and share this Peanut Butter Fingers recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 45m
Yield 3 Dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars until fluffy.
- Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla.
- Add flour and oats; mix well.
- Spread in buttered 13-inch by 9-inch inch pan.
- Bake 20 to 25 minutes, until lightly browned.
- Sprinkle immediately with chocolate morsels.
- Let stand 5 minutes to melt; spread chocolate over cookie crust.
- Combine powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency.
- Mix well.
- Drizzle evenly over bars.
Nutrition Facts : Calories 132.7, Fat 6.7, SaturatedFat 3.1, Cholesterol 13, Sodium 74.9, Carbohydrate 16.6, Fiber 1, Sugar 11.2, Protein 2.3
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
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 SPRITZ COOKIES
This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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