Peanut Butter Fingers Recipe
These spread Fingers are the simplest spread chocolate treat ever, they need a fluffy Peanut Butter-Oatmeal bottom and soft and creamy Chocolate Frosting, one among the simplest treats ever. When I was growing up, we had spread Finger as a dessert / treat with our college lunch! I really like school lunches, and love all the desserts they gave us. This yellow cake with chocolate frosting along side spread Finger is my favorite.
The spread Fingers (that’s what we called it in my grade school and that I do not know why) is simply like most spread Bar recipes out there! I never made another recipe because it has been my go-to recipe since I used to be a child and my ally Ali and that I are allowed to cook and bake within the kitchen.
Chocolate frosting is straightforward to form and therefore the amount of cocoa are often adjusted to your liking. Mix soft butter, vanilla, milk, chocolate and granulated sugar . If you would like to thin it out, add a touch more milk. If you would like it to be thicker, add more granulated sugar . If you would like a richer chocolate taste, add more chocolate.
Freeze spread Fingers when they’re cold! to feature more flavor to the spread, you’ll add a layer of creamy spread before freezing it with chocolate frosting.
Prep Time: 10 Mins
Cook Time: 15 Mins
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 cups Quick oats (oatmeal) see notes
- 1 cup butter, softened (2 sticks)
- 1 cup white sugar
- 1 cup sugar
- 3 / 4-1 cup Creamy spread.
- 5 to six tbsp unsweetened chocolate
- 5 to six cups of granulated sugar.
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- In a mixer (or by hand), mix the butter and sugar together. Then add the remainder of the ingredients to form sure they’re thoroughly mixed.
- Press the dough into the greased half sheet / jelly roll pan.
- Bake within the oven for quarter-hour . If you wish it, take it out a couple of minutes early. you’ll know that it’s ripe when the sides start to show golden brown and therefore the toothpick comes out clean when poked within the middle.
- After baking, let the bars cool completely before freezing.
- Add butter, milk, vanilla, granulated sugar and chocolate to a mixer or bowl and blend well. If you would like to thin it out, add a touch more milk. If you would like it to be thicker, add more granulated sugar . If you would like a richer chocolate taste, add more chocolate!
- You don’t need to use all the frosting! Freeze the maximum amount or as little frosting as you like! i prefer them with tons of frosting so i exploit most of them, but it’s up to you.