| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Crunchy Peanut Butter |
| 2/3 | c | Butter; Softened |
| 1 | ts | Vanilla |
| 2 | c | Brown Sugar; Packed |
| 3 | Eggs | |
| 1 | c | All-Purpose Flour |
| 1/2 | ts | Salt |
| 1/4 | c | Butter; Melted |
| 2 | c | Powdered Sugar; Sifted |
| 2 | tb | Cream; (Use milk if you want) (up to 3) |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
| 1 | Square Unsweetened Chocolate | |
| 1 | tb | Butter |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
COOKIES FROSTING GLAZE Preheat oven to 350 degrees. Grease a 13 x 9 inch pan. In a large bowl cream the peanut butter, butter and vanilla. Beat in brown sugar. Add eggs, one at a time. Blend in flour and salt. Spread in pan. Bake 30-35 minutes. Cool completely. Frosting: Stir melted butter into powdered sugar, alternately with cream. Beat until smooth. Add salt and vanilla. Frost cooled bars and let set. Glaze: Melt chocolate and butter together. Remove from heat. Stir in vanilla. Drizzle over bars, making pleasing pattern of white and brown. Cut into bars - makes 48. Contributed by Suzette Crim Posted to recipelu-digest Volume 01 Number 486 by Kara9718 <Kara9718@aol.com> on Jan 10, 1998
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