| 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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