I'll be honest, I don't like peanut butter. I mean in a classic PB&J or spiced up for a Thai sauce, I'm in. But standard peanut butter things, I'm not overly into. But this was another one of the recipes we picked for our Pre Christmas baking spree.
We doubled this one for two 9x13" pans. They turned out really good, maybe a little rich tasting for me - but every peanut butter fan I know liked them. These probably won't make my Christmas baking list, but don't let that stop you. Because if it sounds up your alley - it probably is and it turned out great and was easy.
Here's the recipe and flashcard picture!
1/2 Cup Room Temperature Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar Firmly Packed
1/3 Cup Creamy Peanut Butter
1 Cup AP Flour
1 Cup Quick Cooking Oats
1/2 Tsp Baking Soda
1/4 Tsp salt
1 Cup Icing Sugar
1/2 Cup Peanut Butter
3-4 Tbsp Heavy Cream (We used about 10 tbsp for a double recipe)
2 Cups Chocolate Chips
Preheat Oven to 350ºF. Lightly grease a 9x13" baking pan. Cream together butter and sugars until light. Add egg and peanut butter and mix until blended. In another bowl mix together the flour, oats, baking soda and salt. Add to butter mixture and mix until blended. Pat into prepared pan.
Bake for 20 - 25 minutes or until lightly browned.
Stir together sugar, peanut butter and enough heavy cream to form a runny mixture (Ours never really got "runny" but it got thinner).
Remove baked bars from oven and sprinkle with chocolate chips, let melt for a couple minutes. Drizzle or spoon peanut butter mixture over the chocolate and swirl with a spoon or butter knife. Let cook on a rack. Makes about 4dz 1 - 2 inch squares.
Here's the flashcard picture - ours looked almost identical.