"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Bars Recipe

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This recipe for Peanut Butter Bars, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Engebretsen


1 c. butter (2 cubes)
1 c. white sugar
1 1/4 c. brown sugar
3 eggs
1 t. vanilla
1 c. plus peanut butter (creamy or chunky)
2 c. flour
2 c. rolled oats
2 t. baking soda
1 t. salt
1-2 c. peanut butter for spreading
Chocolate Frosting
c. butter, softened
t. salt
1 t. vanilla
t. almond flavoring (optional)
4 T. cocoa
4 to 5 c. powdered sugar
c. milk, cream, canned milk, or buttermilk

Cream butter, sugars, add eggs one at a time while beating and add the peanut butter and beat until smooth, add other ingredients and mix well. Press into a 13'x 18 1/2'x 1' pan. Bake at 350 degrees for 15 to 20 min. Cool slightly and spread with peanut butter, then cool completely and spread chocolate frosting on top of that. Cut into bars and serve.

These cookies are also best when slightly underdone. If overcooked, they will be very dry.


Mix everything together in a mixing bowl until creamy and spread on cooled cake or peanut butter cookies. If the spreading consistency is not smooth enough, add more milk or powdered sugar until it is the right consistency. Makes enough to frost 9x13cake.




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