| 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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