| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Jewish | Bars, And, Squares | 96 | Servings |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | c | Margarine |
| 1/2 | c | Reduced fat margarine |
| 1 1/2 | c | Packed brown sugar |
| 1 | c | Reduced fat creamy peanut butter |
| 1 | ts | Vanilla extract |
| 2 | lg | Eggs |
| 1 | pk | Miniature M + M candies |
| 1/2 | c | Chocolate chips; melted |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a cookie sheet with cooking spray. Sift together flour and baking powder; set aside. With an electric mixer at high speed, cream margarines and brown sugar together well. Beat in the peanut butter and vanilla; blend well. Add the eggs, one at a time, beating well after each addition. Gradually add the flour mixture; mix until blended. Fold in the miniature M + M 's. Spread the batter into the prepared pan. Bake for 18 to 20 minutes or until the edges begin to pull away from the sides of the pan. Cool thoroughly on a wire rack. Cut into bars. Drizzle melted chocolate over bars and refrigerate just until chocolate is set. Store in airtight container. Freezes well. Adapted from: Peanut Butter and Chocolate Bars, A to Z Bar Cookies by Marie Simmons p. 79 1994 Recipe by: LSS Collection Posted to JEWISH-FOOD digest V97 #331 by Linda Shapiro <lss@coconet.com> on Dec 21, 1997
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