PEANUT BUTTER FINGERS
These are soft and slightly chewy with a light peanut butter topping. My mom always made these when we were little.
Provided by ASTEINOUR
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.3 g, Cholesterol 18.1 mg, Fat 9.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 112.5 mg, Sugar 15.7 g
PEANUT BUTTER FINGERS
I went to high school near Pittsburgh, PA. The cafeteria had the best peanut butter fingers I have ever tasted. I finally got my hands on the recipe.
Provided by sherri9419
Categories Dessert
Time 37m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine (or butter), sugars, and peanut butter.
- Add eggs and mix til light and fluffy.
- Add flour, baking soda and salt, mix well.
- Add vanilla and oats, mix well.
- Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
- Bake for 25-30 minutes at 350 degrees.
- Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
- Cut while warm.
- DO NOT OVERBAKE.
Nutrition Facts : Calories 135, Fat 5, SaturatedFat 1.1, Cholesterol 10.3, Sodium 119.4, Carbohydrate 20.7, Fiber 0.9, Sugar 11.9, Protein 2.6
PEANUT BUTTER FINGERS
Always a hit with the teenagers in our house, these rich bars are sure to please the peanut butter lovers in your family. They're great for serving at holiday time.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERY FINGERS
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
- Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
- Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.
CHOCOLATEY PEANUT BUTTER FINGERS
Provided by Food Network
Time 40m
Yield 2 dozen bars
Number Of Ingredients 21
Steps:
- HEAT oven to 350 degrees F. Spray a 13 x 9-inch glass baking pan with a no-stick cooking spray.
- COMBINE shortening, sugar, brown sugar, egg and water in large bowl with electric mixer at medium speed, until well blended. Beat in 1/3 cup peanut butter and vanilla. In a separate bowl, combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread into prepared baking pan.
- Bake 20 to 25 minutes or until light brown and center is just set. Do not over-bake. Immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover evenly. Cool slightly. Cut into bars, about 2 x 1 3/4-inches. Cool completely.
- COMBINE powdered sugar, peanut butter and evaporated milk in small bowl, mixing until smooth. Drizzle over chocolate. Sprinkle with toffee bits, if desired.
PEANUT BUTTER SPRITZ FINGERS
From my mother-in-law's recipe box. I like to make them during the holidays, but they are good anytime. They are crunchy, sweet and nutty. Prep time does not include chilling or cooling time.
Provided by CookingONTheSide
Categories Dessert
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- In large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture.
- Cover and refrigerate for 30 minutes or until easy to handle.
- Using a cookie press fitted with a star disk, press dough 2 inches apart into long strips on an ungreased baking sheets.
- Cut each strip into 2-inch pieces (do not separate pieces).
- Bake at 350 degrees for 7-9 minutes or until golden brown.
- Remove to wire rack to cool.
- In a microwave-safe bowl, melt candy bars, stir until smooth.
- Dip one end of each cookie into chocolate, then into peanuts.
- Place on waxed paper; let stand until set.
Nutrition Facts : Calories 122.2, Fat 7.2, SaturatedFat 2.8, Cholesterol 11.1, Sodium 69.9, Carbohydrate 12.8, Fiber 0.7, Sugar 8.2, Protein 2.2
PEANUT BUTTER FINGER BARS
Make and share this Peanut Butter Finger Bars recipe from Food.com.
Provided by Shelli
Categories Bar Cookie
Time 40m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter, sugar and brown sugar.
- Blend in egg, 1/3 cup peanut butter, baking soda, salt, and vanilla.
- Stir in flour and oats.
- Spread in a greased 9x13 pan.
- Bake at 350 for 20-25 minutes.
- Sprinkle with chocolate chips, let stand 5 minutes or until chips are melted and then spread.
- Combine powdered sugar, 1/4 peanut butter, and enough milk to make it just thin enough to drizzle over the chocolate layer.
- Let cool until topping is hard.
Nutrition Facts : Calories 122.3, Fat 6.4, SaturatedFat 3, Cholesterol 12.1, Sodium 79.3, Carbohydrate 15.5, Fiber 0.8, Sugar 10.3, Protein 2.1
PEANUT BUTTER FINGERS
Make and share this Peanut Butter Fingers recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 45m
Yield 3 Dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars until fluffy.
- Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla.
- Add flour and oats; mix well.
- Spread in buttered 13-inch by 9-inch inch pan.
- Bake 20 to 25 minutes, until lightly browned.
- Sprinkle immediately with chocolate morsels.
- Let stand 5 minutes to melt; spread chocolate over cookie crust.
- Combine powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency.
- Mix well.
- Drizzle evenly over bars.
Nutrition Facts : Calories 132.7, Fat 6.7, SaturatedFat 3.1, Cholesterol 13, Sodium 74.9, Carbohydrate 16.6, Fiber 1, Sugar 11.2, Protein 2.3
PEANUT BUTTER SPRITZ FINGERS
My family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 85 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER FINGERS II
Very easy and delicious, be careful not to eat the entire pan in a sitting.
Provided by KYRSTE
Categories Desserts Cookies Bar Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, mix together the oats, brown sugar and white sugar. Stir in the melted butter until well blended. Pat the mixture evenly into the bottom of the prepared pan.
- Bake for 15 minutes in the preheated oven, until toasty. In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. Spread over the baked crust. Let cool before cutting into squares.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 25 g, Cholesterol 22.7 mg, Fat 14.9 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 105.7 mg, Sugar 14.6 g
WHEATMEAL PEANUT-BUTTER FINGERS
These buttery cookies boast a nutty mix of wheat germ, wheat-grain pastry flour, and peanut butter for a bold taste.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Place butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy, 2 to 3 minutes. Add the egg, and beat until fluffy.
- In a medium bowl, whisk together wheat germ, pastry flour, salt, and cornstarch. Add to butter mixture, and beat on low speed until combined, about 1 minute.
- Divide dough into two equal parts; and place between 12-inch squares of parchment paper. Roll out each piece of dough into a 7-by-10-inch rectangle, about 1/4-inch thick.
- Remove top pieces of parchment from dough; spread peanut butter over one rectangle. Invert second rectangle on top of first. Folding any overhanging edges of parchment; wrap dough. Chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap dough. Generously sprinkle top and bottom with sugar. Trim edges, creating a clean rectangle. Cut into three dozen 3 1/2-by-1/2-inch rectangles; place on sheets, spaced 1 1/2 inches apart.
- Bake cookies until barely golden, about 22 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
PEANUT BUTTER FINGERS WITH SALTY MILK CHOCOLATE GLAZE
Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.
Provided by Jessie Sheehan
Yield Makes 12 fingers
Number Of Ingredients 18
Steps:
- Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
- For the cookies:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
- Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
- Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
- Preheat the oven to 350°F [180°C].
- Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
- Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
- Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
- For the glaze:
- Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
- Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
- Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
- Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.
FROSTED PEANUT BUTTER FINGERS
I first learned about these quick crowd-pleasers from a next-door neighbor when I sniffed the delightful aroma of a batch baking. Topped with extra peanut butter and chocolate frosting, the chewy bars became a family favorite that day when she brought us a plateful and shared the recipe. -Leah Gallington Corona, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture, beating well after each addition. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely. , In a large bowl, beat the butter, confectioners' sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Spread over peanut butter. Cut into bars.
Nutrition Facts : Calories 329 calories, Fat 17g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 228mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
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