- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 1 cup sugar
- 2-1/2 cups creamy peanut butter, divided
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- CHOCOLATE FROSTING:
- 6 tablespoons butter, softened
- 4 cups confectioners' sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 6 to 8 tablespoons milk
- In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture, beating well after each addition.
- Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely.
- In a large bowl, beat the butter, confectioners' sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Spread over peanut butter. Cut into bars. Yield: about 3 dozen.
Reviews for Frosted Peanut Butter Fingers
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"I made these and they were an immediate family favorite! Everyone's been asking me for this recipe! Trust me, they're great! I prefer not to cook them too long to give them a more soft texture."
"Followed recipe as is. Perfect combination of peanut butter and chocolate, was quite rich but delicious. Tastes like Reeses-Peanut-Butter cups but without chocolate the whole way around."