Tuesday, August 20, 2013

Serving Up {Cookies}: Lunch Lady Peanut Butter Bars

Do the school cafeteria's in other parts of the country still serve Peanut Butter Fingers as part of school lunch?  I went to school in Utah and they were a staple when I was a kid!  But my own children's school only has dessert once a week, and never Peanut Butter Fingers, so my kids were totally unfamiliar with them when I introduced them.

To me, this dessert totally defines school lunches.  In fact, in high school you could buy Peanut Butter Fingers in the "a la carte" line which means that sometimes lunch consisted of nothing more than a Peanut Butter Finger and a milk if you were lucky (not me mom, other people!).

As school begins again in the next few weeks, this is a worthy treat to make as you take a little trip down memory lane and introduce your own family to school lunches in the "olden days".

One Year Ago: Frozen Peaches
Two Years Ago: Pesto Pea Salad

printable version

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 tsp. vanilla
1 cup peanut butter
1 tsp. baking soda
1 tsp. salt
1 1/2 cup flour
1 1/2 cup oatmeal
additional peanut butter
chocolate frosting***(recipe to follow)

Preheat oven to 375 degrees.  Spray large cookie sheet with non-stick spray.

Cream butter and sugars together in a large mixing bowl.  Add eggs, vanilla and peanut butter; continue to mix until well combined.  In a separate bowl, combine baking soda, salt, flour and oatmeal.  Gradually add dry ingredients to mixing bowl.  Spread batter onto prepared baking sheet.  Bake at 375 degrees for 10-15 minutes (the center will be soft but you do NOT want to overbake).  Allow to cool slightly.

While the bars are still slightly warm, spread with peanut butter.  You want a thin, even layer but can use more and make a thicker layer if you prefer.
Allow the bars to cool completely and then frost with favorite chocolate frosting.
Cut, serve & enjoy.

1/2 cup butter
1/2 cup cocoa
1 tsp. vanilla
pinch salt
3 1/2 - 4 cups powdered sugar
1/4 cup milk

Combine butter and cocoa in a medium saucepan and allow butter to melt completely over med-low heat.  Remove from heat and add vanilla and salt.  Add milk and powdered sugar alternately until you reach desirable spreadable consistency.

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