PEANUT BUTTER BARS WITH CHOCOLATE SWIRL FROSTING
1 cup crunchy peanut butter
2/3 cup butter or margarine, softened
1 tsp vanilla
2 cups light brown sugar, firmly packed
2 eggs
1 cup all-purpose flour, sifted
1/2 tsp salt
FOR THE FROSTING:
3/4 cup sifted powdered sugar
2 tsp water
1/4 cup semisweet chocolate chips
1 tsp shortening
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
Combine peanut butter, butter, and vanilla in a large bowl; beat with electric beater until well-blended; beat in sugar until light and fluffy; beat in eggs, one at a time.
Stir in flour and salt just until well-blended; spread batter in prepared baking pan.
Bake at 350 degrees F for 35 minutes or until center springs back when lightly touched with fingertip. Remove pan from oven to wire rack; cool slightly.
TO MAKE THE FROSTING:
Combine powdered sugar with water in a small bowl; stir until smooth; drizzle from a spoon over still-warm cookies in pan; swirl with bowl of spoon to make a random pattern.
Melt chocolate with shortening over simmering water in top of double boiler. Drizzle over the white glaze for a black-and-white pattern.
When cool, using a sharp knife, cut into 36 rectangles. Carefully lift out of pan with spatula.
Makes 36 cookie bars
Source: Magazine Clipping
1 cup crunchy peanut butter
2/3 cup butter or margarine, softened
1 tsp vanilla
2 cups light brown sugar, firmly packed
2 eggs
1 cup all-purpose flour, sifted
1/2 tsp salt
FOR THE FROSTING:
3/4 cup sifted powdered sugar
2 tsp water
1/4 cup semisweet chocolate chips
1 tsp shortening
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
Combine peanut butter, butter, and vanilla in a large bowl; beat with electric beater until well-blended; beat in sugar until light and fluffy; beat in eggs, one at a time.
Stir in flour and salt just until well-blended; spread batter in prepared baking pan.
Bake at 350 degrees F for 35 minutes or until center springs back when lightly touched with fingertip. Remove pan from oven to wire rack; cool slightly.
TO MAKE THE FROSTING:
Combine powdered sugar with water in a small bowl; stir until smooth; drizzle from a spoon over still-warm cookies in pan; swirl with bowl of spoon to make a random pattern.
Melt chocolate with shortening over simmering water in top of double boiler. Drizzle over the white glaze for a black-and-white pattern.
When cool, using a sharp knife, cut into 36 rectangles. Carefully lift out of pan with spatula.
Makes 36 cookie bars
Source: Magazine Clipping
MsgID: 0218900
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Trinity High School Peanut Butter Square...
Board: All Baking at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Trinity High School Peanut Butter Square...
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: ISO Peanut Butter Bar Recipe |
Darlene - Redondo Beach CA | |
2 | Recipe(tried): Iced Peanut Butter Bars - not a school recipe, but good! |
AJ in MD | |
3 | Recipe: Trinity High School Peanut Butter Squares |
Betsy at Recipelink.com | |
4 | Recipe: Peanut Butter Bars with Chocolate Swirl Frosting |
Betsy at Recipelink.com | |
5 | ISO: did you find a recipe for the Peanut Butter bars? |
Carolyn - Longmont CO |
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