Recipe: USDA School Cafeteria Peanut Butter Bars with Glaze from 1988 (makes 50)

USDA SCHOOL CAFETERIA PEANUT BUTTER BARS
WITH PEANUT BUTTER GLAZE
Makes 50 Peanut Butter Bars on a half-sheet pan (13x18x1-inch).

1/2 cup (4 oz) margarine or butter
3 cups (1 lb 2 oz) brown sugar, packed
1 1/3 cups (13 oz) peanut butter
1 tsp salt
5 fresh large egg whites
1/2 cup (4 oz) canned applesauce
1 tbsp vanilla
3 3/4 cups (1 lb) enriched all-purpose flour
1 tbsp baking powder
Peanut Butter Glaze (recipe follows)

1. Cream margarine or butter, brown sugar, peanut butter, and salt in mixer with a paddle attachment for 10 minutes on medium speed.

2. Add egg whites, applesauce, and vanilla. Mix on low speed for 1 minute or until smooth.

3. In a separate bowl, combine flour and baking powder.

4. Add half of the dry mixture to batter and mix for 1 minute on low speed. Scrape down the
sides of bowl. Add the other half of the dry mixture and mix for 1 minute on low speed, or until smooth.

5. For 50 servings, spread 4 lb 2 oz (approximately 1 qt 2 cups) of batter into each half-sheet pan (13x18x1-inch) which has been lightly coated with pan release spray.

6. Bake until set and light brown:
Conventional oven: 350 degrees F for 25 minutes
Convection oven: 325 degrees F for 20 minutes

7. For 50 servings, cut half-sheet pan 5x10 (50 pieces per pan).

8. Frost with Peanut Butter Glaze (C-27).

PEANUT BUTTER GLAZE

Makes 50, 1 Tbsp servings, about 3 cups, about 1 lb 7 oz

3 3/4 cups (13 oz) powdered sugar
1/2 cup (4 oz) peanut butter
3 tbsp corn syrup
1/2 cup lowfat 1% milk

1. Cream powdered sugar and peanut butter in a mixer with a paddle attachment for 5 minutes on medium speed.

2. Add corn syrup and lowfat milk and mix for 5 minutes on low speed until smooth.

3. Spread over slightly cooled peanut butter bars.

4. Use 1 lb 7 oz (3 cups) for each half-sheet pan (13x18x1-inch).

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".