Peanut Butter Bars Recipe
Ingredients
| 1 cup crunchy peanut butter | ||
| Butter/Margarine | 2/3 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Firmly packed light brown sugar | 2 Cup (16 tbs) | |
| Eggs | 3 | |
| All purpose flour | 1 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Confectioner’s sugar | 3/4 Cup (16 tbs), powdered | |
| Water | 2 Teaspoon | |
| Semi-sweet chocolate | 1/4 Cup (16 tbs) | |
| Vegetable shortening | 1 Teaspoon | |
Directions
1. Combine peanut butter, butter or margarine and vanilla in a large bowl; beat until well blended; beat in brown sugar until light and fluffy; beat in eggs, one at a time.
2. Stir in flour and salt just until well blended; spread batter in a greased, 13x9x2-inch baking pan.
3. Bake in moderate oven (350°) for 35 minutes, or until the center springs back when lightly touched with fingertip. Remove pan from oven to wire rack; cool slightly.
4. Combine 10X 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 in random pattern.
5. Melt chocolate with shortening in a small, heavy saucepan over low heat. Drizzle over the white glaze for a black-and-white pattern. When cool, cut into 36 rectangles, using a sharp knife. Carefully lift out of pan with spatula.
2. Stir in flour and salt just until well blended; spread batter in a greased, 13x9x2-inch baking pan.
3. Bake in moderate oven (350°) for 35 minutes, or until the center springs back when lightly touched with fingertip. Remove pan from oven to wire rack; cool slightly.
4. Combine 10X 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 in random pattern.
5. Melt chocolate with shortening in a small, heavy saucepan over low heat. Drizzle over the white glaze for a black-and-white pattern. When cool, cut into 36 rectangles, using a sharp knife. Carefully lift out of pan with spatula.
Chef
