These turned out so good that I thought I had to share them.
Frosted Peanut Butter Bars
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, cream the peanut butter, shortening and confectioners' sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Store in the refrigerator. Yield: 5 dozen.
Frosted Peanut Butter Bars
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
- 1/3 cup shortening
- 1/2 cup Jif® Peanut Butter
- 1-1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- FROSTING:
- 2/3 cup Jif® Creamy Peanut Butter
- 1/2 cup shortening
- 4 cups confectioners' sugar
- 1/3 to 1/2 cup milk
- TOPPING:
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, cream the peanut butter, shortening and confectioners' sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Store in the refrigerator. Yield: 5 dozen.
