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Chocolatey Peanut Butter Fingers

Rated as 3 out of 5 Stars

"These are peanut butter and oatmeal cookie bars that have a layer of chocolate frosting on top that is accented with a peanut butter drizzle."
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servings 186 cals
Original recipe yields 30 servings (2 1/2 dozen bars)


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  1. Heat oven to 350 degrees. Grease 13x9x2-inch glass baking dish with shortening.
  2. For cookie base, combine shortening, granulated sugar, brown sugar, egg and water in large bowl. Beat at medium speed of electric mixer until well blended. Beat in 1/3 cup JIF(R)Peanut Butter and vanilla.
  3. Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish.
  4. Bake for 20-25 minutes or until light brown and center is just set. Do not over-bake. Remove pan and immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2x13/4-inches. Cool completely.
  5. For drizzle and topping, combine confectioners' sugar, 2 tablespoons JIF(R)Peanut Butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.

Nutrition Facts

Per Serving: 186 calories; 10.2 g fat; 22.1 g carbohydrates; 2.3 g protein; 13 mg cholesterol; 103 mg sodium. Full nutrition

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Read all reviews 3
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This is a family favorite for over 30 years. It is so quick and easy to make. Instead of using the evaporated milk, I just use regular milk because I have it in the house. Also we do not add ...

Just okay...a bit dry.

boooo. We did not enjoy these at all. The semi sweet choco-chips were bitter against the baked dough which was dry and tasteless. Could hardly taste the peanut butter as well.