Peanut Butter Fingers Recipe
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Peanut Butter Fingers Recipe

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Always a hit with the teenagers in our house, these rich bars are sure to please the peanut butter lovers in your family. They're great for serving at holiday time.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 60 servings


  • 3/4 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • GLAZE:
  • 3/4 cup creamy peanut butter
  • 1 cup confectioners' sugar
  • 4 to 6 tablespoons milk
  • 1 cup chopped peanuts

Nutritional Facts

1 each: 136 calories, 8g fat (3g saturated fat), 13mg cholesterol, 102mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 325° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars.
  3. For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars. Yield: 5 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Fingers in Country Woman Christmas 1996, p30

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agalleske User ID: 3525705 255516
Reviewed Oct. 16, 2016

"Just made recipe for 4-H banquet. It was first pan gone from dozens of other desserts. One thing I changed was to use 6 TBLSP. of water instead of the milk in the glaze so it didn't have to be refrigerated & my son is severely allergic to milk ...worked fine. I also piped on the glaze with scribbles and then put more on top of the salted cocktail peanuts, but only used about half of the glaze. I also used a 12 ounce bag of Ghirardelli semi sweet chocolate chips. My kids said it was very peanut buttery and like it very much. I would definitely make it again. Thank you for the recipe!"

tammycookblogsbooks User ID: 7112115 244517
Reviewed Feb. 26, 2016

"I saw this recipe on Facebook. Since it is my favorite combo of peanut butter and chocolate I had to try it. It is so delicious I made it two weeks in a row. Both times I left off the peanuts on top. The first time I used M&Ms in place of the chocolate chips on top. After I took it out of the oven I sprinkled the M&Ms on top and gently pushed them in. The second time I did use the chocolate chips on the top but I left off the peanut butter glaze. Yummy both ways"

mamaknowsbest User ID: 5826120 242908
Reviewed Jan. 31, 2016

"This was a first for me! Chocolate under a peanut butter glaze, yummy! A delicious combination of flavors, followed directions exactly. It is important to let bars cool completely before cutting. As a Volunteer food editor for Taste of Home I enjoy using recipes that I easily have ingredients on-hand!"

jmkasprak User ID: 2880256 221488
Reviewed Feb. 27, 2015

"Good peanut butter flavor and the bar held together quite nicely. Like the others, I think more chocolate is what this recipe needs."

troykelly User ID: 4444344 21370
Reviewed Jun. 29, 2012

"Great recipe!! Two people including my own daughter who don't like peanut butter asked for more of these. The only thing I changed was adding a little bit more of the chocolate chips since I had just a handful left in the bag. Next time I'll add an extra 1 cup when I make this for my hubby when he gets back from deployment. Thanks for the recipe!!"

sheinemann User ID: 4810526 48291
Reviewed Sep. 17, 2010

"Theses are so delicious! The recipe as written is great but for my daughters baby shower I wanted to jazz it up. I used a full 12 oz bag of milk chocolate chips instead of the 1 c. of semi sweet, and instead of spreading the glaze, I used a piping bag to criss cross zig zags over the chocolate. For the final touch I sprinkled mini m&m's on top instead of peanuts. They not only looked incredible, they flew off the tray!! Thanks for a great recipe!"

maggieaw User ID: 4163584 43669
Reviewed Apr. 16, 2010

"When I saw this recipe I couldnt wait to make it. Today was the day, I split the recipe in half and cut the bars to ship to my out of town hubby for a care package. I am trying to lose a few pounds so I didnt even try them but they smell delicious and look even better. I know he will be pleasantly surprised when these arrive."

keynote User ID: 4056713 48278
Reviewed Apr. 14, 2010

"This is a soft bar cookie, and very delicious!!

I used Nestle's Milk Chocolate chips scattered on the very top, because I didn't have any peanuts. That turned out very well! Good for a large group of people!!"

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