| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Jewish |
Cookies |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Granulated sugar |
| 1 |
c |
Butter; softened |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Vanilla |
| 2 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chopped peanuts |
| 1 |
c |
Semi-sweet chocolate chips |
| 1 |
c |
Semi-sweet chocolate chips |
| 1/2 |
c |
Creamy peanut butter |
| 1/2 |
c |
Chopped salted peanuts |
INSTRUCTIONS
BARS
TOPPING
Heat oven to 375. For bars, in large mixer bowl, combine brown sugar,
granulated sugar, butter, egg and vanilla. Beat at medium speed, scraping
bowl often, until well mixed, 1 to 2 minutes. Add flour, baking soda and
salt. Continue beating until well mixed, 1 to 2 minutes. Stir in nuts and
chips. Press on bottom of ungreased 15x10x1 inch jelly-roll pan. Bake for
12 to 17 minutes, or until edges are lightly browned.
For topping, in small saucepan, combine chocolate chips and peanut butter.
Cook over low heat, stirring constantly, until melted, 4 to 5 minutes.
Spread over warm bars. Sprinkle nuts over top. Refrigerate until topping
sets, about 1 hour. Cut into bars. Store, covered, at room temperature.
Makes about 5 dozen bars.
Recipe by: Land O'Lakes
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
29, 1998, converted by MM_Buster v2.0l.
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