by Heather Harris Brady
These bars are a variation of a recipe in my beloved Farm Journal Book of Homemade Cookies. I changed the cookie base and was really happy with the way they turned out. They also go together quickly and with little mess, in the food processor.
They are excellent keepers, and even after a week they tasted the same as the day they were baked. Bar cookies can be rather fragile the day they’re baked, so bake these ahead if you can.
Peanut Butter Squares, Makes one 9 x 13 pan
- One sleeve of honey graham crackers
- 1/2 c. rolled oats
- 1/2 c. unbleached all-purpose flour
- 1/3 c. light brown sugar
- 1 egg
- 3 T. melted butter
- 1 t. baking powder
- 1/2 t. baking soda
- 1-1/2 c. dark chocolate chips
- 1/2 c. all-natural peanut butter
- 2 T. butter
Combine the dry ingredients in the food processor.
Add the egg and the melted butter.
Pulse to a soft dough.
Press the dough in the bottom of a lightly greased 9 x 13 pan. Bake for about 12 minutes.
While the base is baking make the topping. Combine the butter, peanut butter and chocolate chips in a saucepan. Melt together over medium heat.
Take the pan out of the oven and spread the chocolate topping on while it’s still warm.
Sprinkle a few peanuts on top if you like, for pretty.
Cut the bars into squares. They will firm up as they cool.
Store at room temperature, in a cookie jar or in the pan (lightly covered with plastic wrap).