Peanut Butter Fingers With Dates And Walnuts Food

PEANUT BUTTER FINGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.

DARK CHOCOLATE-WALNUT DATE BAR

Steps:

• Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.
• In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.
• Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.
• Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.