Best 5 Peanut Butter Fingers With Salty Milk Chocolate Glaze Recipes

PEANUT BUTTER FINGERS

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking pan with non stick cooking spray.
• 2. In a medium bowl; mix the butter, sugar and brown sugar together with a mixer until creamy.
• 3. Add the egg, peanut butter, baking soda, salt, vanilla, and flour. Mix until all ingredients are evenly blended.
• 4. Stir in the oatmeal by hand, just until evenly blended
• 5. Scrape the mixture into the greased pan and pat the batter with fingertips, until it is spread evenly onto the bottom of the pan.
• 6. Place in the oven and bake for 20 to 25 minutes. ( mine took 20 minutes )
• 7. Remove from the oven and sprinkle chocolate chips over the bars while they are still hot.
• 8. Allow the chips to sit for 5 minutes, or until soft enough to spread evenly over the top of the bars. If using peanut butter glaze, make it now.
• 9. I mix frosting ingredients together until smooth. Fold down the top of a baggie, add the frosting. Cut a hole on one corner of the bag, and pipe it onto the bars.
• 10. Enjoy!!

PEANUT BUTTER FINGERS

Steps:

• 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 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., 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.

CHOCOLATE-PEANUT BUTTER GLAZE

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

FROSTED PEANUT BUTTER FINGERS

Steps:

• 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 15x10x1-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.