| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Canadian |
|
24 |
Servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter; softened |
| 1/2 |
c |
Crunchy peanut butter |
| 3/4 |
c |
Icing sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Cake & Pastry flour; sifted |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
pn Salt 1/2 c Salted peanuts, coarse chop In bowl, beat together butter,
peanut butter and sugar; beat in egg and vanilla. Combine flour, baking
powder and salt; with wooden spoon, gradually stir into butter mixture.
Spread in lightly greased 9-inch square cake pan; press peanuts into
surface of dough. Bake in 350F 180C oven for about 30 minutes o until firm
in centre and edges are golden brown. Let cool completely on rack. Cut into
squares.
[Squares can be stored in airtight container for up to 5 days.]
24 bars for $3.04 CDN [Apr 95] Per bar: about 150 calories, 3 g
protein, 10 g fat, 12 g carbohydrate Source: Canadian Living magazine, Apr
95 Presented in article by Daphna Rabinovitch: "Bars & Squares: blissful
Bites" [-=PAM=-] PA_Meadows@msn.com
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