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Saturday, November 7, 2009

Grovecrest Peanut Butter Fingers

¾ cup butter
¾ cup sugar
¾ cup brown sugar
¾ cup peanut butter (I use creamy, but chunky would work too)
2 eggs
½ teaspoon salt
¾ teaspoon baking soda
1½ teaspoon vanilla
1½ cups flour
1¼ cups oats

Mix well. Press on ungreased jellyroll pan (or cookie sheet with edges). The mixture will be sticky. I cover it with a sheet of waxed paper and just press it with my hands to fill the pan, then peel the paper off when I'm done. Bake at 350° for 10-15 minutes, until center doesn’t jiggle. Frost with chocolate frosting when cooled. (Recipe below.)

Chocolate Butter Frosting
1/3 cup butter, softened
¼ cup + 2 tablespoons cocoa
2 cups powdered sugar
1 ½ teaspoons vanilla
About 2 tablespoons milk

Mix butter with sugar and cocoa until blended. Stir in vanilla and milk. Beat until frosting is smooth and spreading consistency. Fills and frosts two 8- or 9-inch layers or frosts 13x9-inch cake.


The Higginbothams said...

1. The mixture was so hard to spread across the pan because of its stickiness. Any suggestions?
2. I assume you wait until it's cooled to spread on the frosting, right?
3. I would love to see what "two 8- or 9-inch lawyers" look like frosted.

Becca said...

How am I just now seeing your comment, Jess? I've made the appropriate corrections and additions. Thanks for the laugh.