Favorite Family Recipes ~ Peanut Butter Fingers

I've decided to add a new feature to this blog ~ Favorite Family Recipes. How fun is that? I love collecting recipes (you should see my two recipe book cabinets). So, why not share some of my favorite recipes in my blog? After all, our family recipes are part of our family's history, right?

Today I'm sharing one of our favorite dessert recipes with you. They're called Peanut Butter Fingers – a delicious combination of chocolate, peanut butter, and oatmeal.



The Peanut Butter Fingers recipe was printed in a Relief Society cookbook called "The Best of Everything." Relief Society is the women's organization of The Church of Jesus Christ of Latter-day Saints.



This cookbook belonged to my mom. It was published many years ago. On one of the front pages my mom wrote October 9, 1965. So, this cookbook is at least 48 years old.

Here's the page showing the Peanut Butter Fingers recipe.


Dorrine Head originally shared this recipe in the book. My mom doubled the original recipe so it would fit into a large (approx. 17½" x 11½") cookie sheet.

Aren't these church and/or community cookbooks the best? Inside the covers of these cookbooks we can find tried-and-true family recipes submitted by local cooks.



I love the combination of chocolate and peanut butter. If you're like me, then you'll love the scrumptious topping on these bar cookies – melted chocolate chips swirled with a delicious peanut butter glaze.



Here's the recipe. I hope you enjoy these yummy bar cookies!

Peanut Butter Fingers

Ingredients

Dough

1 cup margarine or butter (I use butter)
1 cup light brown sugar
1 tsp. baking soda
2 cups flour
2 cups quick rolled oats
2 eggs
1 cup granulated sugar
2/3 cup peanut butter
Scant pinch salt
1 tsp. vanilla

Chocolate Topping

12-ounce bag semi-sweet chocolate chips (2 cups)

Peanut Butter Glaze

1 cup powdered sugar
½ cup peanut butter
3-4 Tbsp. evaporated milk

Directions

Blend dough ingredients together using a counter-top or hand mixer. Mix well. Spread on large(approx. 17½" x 11½") cookie sheet. Bake at 350 degrees until lightly browned, about 20 minutes.

Remove from oven and sprinkle with one 12-ounce package semi-sweet chocolate chips and let stand 5 minutes. Spread melted chocolate chips evenly and drizzle with peanut butter glaze. If desired, swirl knife through chocolate and peanut butter. Cool. Cut in bars and store in airtight container.

If you'd like to print the recipe, simply press the "Print Friendly" button at the bottom of this post.

Thanks for reading!

Jana

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