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Chocolatey Peanut Butter Fingers




Source of Recipe


Source: Jif®


List of Ingredients




For the Cookie Base:

1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 egg

1 tablespoon water

1/3 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 cup oats (quick, uncooked)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (6-ounce package) semi-sweet chocolate chips


For the Drizzle and Topping:

1/4 cup confectioners' sugar

2 tablespoons Jif creamy peanut butter

1 to 2 tablespoons evaporated milk

Milk Chocolate English Toffee bits (optional)



Recipe



Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch glass baking dish with Butter Flavor Crisco.


For the Cookie Base:
Combine Butter Flavor Crisco, 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.


Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish.


Bake at 350 degrees F for 20 to 25 minutes or until light brown and center is just set. Sprinkle chocolate chips over hot baked cookie base. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2 x 1-3/4 inches. Cool completely.


For the Drizzle and Topping:
Combine confectioners' sugar, 2 tablespoons peanut butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.