Jif Chocolatey Peanut Butter Fingers
Source of Recipe
Jif Dessert Recipes
Makes 2 dozen bars
a.. 1/2 cup Butter Flavor Crisco® Stick or
b.. Butter Flavor Crisco® All-Vegetable Shortening, plus
c.. additional for greasing
d.. 1/2 cup granulated sugar
e.. 1/2 cup firmly packed light brown sugar
f.. 1 egg
g.. 1 tablespoon water
h.. 1/3 cup Jif® Creamy Peanut Butter
i.. 1/2 teaspoon vanilla
j.. 1 cup all-purpose flour
k.. 1 cup uncooked oats
l.. 1/2 teaspoon baking soda
m.. 1/4 teaspoon salt
n.. 1 (6 ounce) package semi-sweet chocolate chips
o.. 1/4 cup confectioners' sugar
p.. 2 tablespoons Jif® Creamy Peanut Butter
q.. 2 tablespoons evaporated milk
r.. Milk chocolate English toffee bits (optional)
1 Heat oven to 350 degrees. Grease 13x9x2-inch glass baking dish with shortening.
2 For cookie base, combine shortening, granulated sugar, brown sugar, egg and water in large bowl. Beat at medium speed of electric mixer until well blended. Beat in 1/3 cup Jif Peanut Butter and vanilla.
3 Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish.
4 Bake for 20-25 minutes or until light brown and center is just set. Do not over-bake. Remove pan and immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2x13/4-inches. Cool completely.
5 For drizzle and topping, combine confectioners' sugar, 2 tablespoons Jif peanut butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.
Makes 24 servings
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