| CHOCOLATEY PEANUT BUTTER FINGERS |
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Makes about 2-1/2 Dozen Cookies Cookie Base 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 egg 1 tablespoon water 1/3 cup Jif Creamy Peanut Butter 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 cup oats (quick, uncooked) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (6-ounce package) semi-sweet chocolate chips Drizzle and Topping 1/4 cup Confectioners' sugar 2 tablespoons Jif Creamy Peanut Butter 1 to 2 tablespoons evaporated milk Milk Chocolate English Toffee bits (optional) Heat oven to 350ºF. Grease 13 x 9 x 2-inch glass baking dish with Butter Flavor Crisco. For cookie base, combine Butter Flavor Crisco, 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 peanut butter and vanilla. Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish. Bake at 350ºF for 20 to 25 minutes or until light brown and center is just set. Sprinkle chocolate chips over hot baked cookie base. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2 x 1-3/4 inches. Cool completely. For drizzle and topping, combine confectioners sugar, 2 tablespoons peanut butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired. |
