Wheatmeal Peanut Butter Fingers Food

BUTTERY FINGERS

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.

FROSTED PEANUT BUTTER FINGERS

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.

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.

WHEATMEAL PEANUT-BUTTER FINGERS

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.

WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a large bow combine the softened margarine and peanut butter.
• I measure the peanut butter by packing it tightly into a metal measuring cup.
• Then I scrape it out with my fingers.
• Add the sugar or Sucanat and the egg to the bowl.
• Mix it up really good until it is smooth, fluffy and glossy.
• I do this with a wire whisk.
• You could use a big spoon if you prefer.
• Add the vanilla and stir it in a little.
• Add the salt, baking soda, oatmeal, and flour.
• Stir it all up really well.
• You need a spoon to stir in the dry ingredients.
• A whisk just won't work for this part because the batter is so thick.
• Drop the dough by spoonfuls onto an ungreased cookie sheet.
• These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
• Bake at 350°F for about 12 minutes.
• Half a cup of chocolate chips may be added to the batter if desired.

CHEWY PEANUT BUTTER FINGERS

Steps:

• Preheat oven to 350°.
• In the mixer cream together shortening, peanut butter, brown sugar, and sugar.
• Add vanilla and eggs and beat well.
• Add flour, baking powder, and salt. Blend well.
• Spread evenly into a greased 13x9x2 inch pan.
• Bake for about 20-25 minutes in the preheated oven or until golden brown and done.
• Cool and dust with powdered sugar.
• Cut into "finger" bars about 1 inch by 3 inches.

PEANUT BUTTER FINGERS

Steps:

• Freeze loaf of bread overnight.
• Remove crusts and save. Cut each slice of bread into four or five finger size pieces.
• Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes.
• Crush crusts to make crumbs (a food processor works good for this). Mix bread crumbs and chopped nuts in a paper or plastic storage bag.
• Mix oil and peanut butter(or almond butter). Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.
• Melt candy coating following package directions. Or melt chocolate chips till creamy and smooth over double boiler or in microwave.
• Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 weeks. Enjoy!

PEANUT BUTTER FINGERS

Steps:

• Combine sugar, butter, and peanut butter in a large bowl.
• Mix well.
• Add rice krispies.
• Put in greased pan and chill.
• Cut in bars and roll finger length.
• Dip in a thin powdered sugar frosting.
• Then roll in fine coconut or ground peanuts.
• Keep in refrigerator till used.

PEANUT BUTTER FINGERS

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.

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.