The activity was held at a home along part of the Kings River in Fresno County. Here's a view from their house. (By the way, I took this photo of the river using the camera on my Samsung Galaxy S4 smartphone. It actually did a fairly decent job.)
We had a scrumptious dinner and enjoyed delightfully funny entertainment. The delicious main dishes were provided for us, while side dishes and desserts were brought by those in attendance.
I decided to bring Peanut Butter Fingers, which is a family favorite.
The Peanut Butter Fingers recipe was printed in an LDS Relief Society recipe book called "The Best of Everything." It was published many years ago. This recipe book belonged to my mom. On one of the front pages she wrote October 9, 1965.
Dorrine Head originally shared this recipe in the book. My mom doubled the original recipe so it would fit into a large (approx. 17½" x 11½") cookie sheet.
Here's the recipe. I hope you enjoy these delicious bar cookies!
Peanut Butter Fingers
Dough
1 cup margarine or butter
1 cup light brown sugar
1 tsp. baking soda
2 cups flour
2 cups quick rolled oats
2 eggs
1 cup granulated sugar
2/3 cup peanut butter
Scant pinch salt
1 tsp. vanilla
Chocolate Topping
12-ounce bag semi-sweet chocolate chips (2 cups)
Peanut Butter Glaze
½ cup peanut butter
3-4 Tbsp. evaporated milk
Blend dough ingredients together using a counter-top or hand mixer. Mix well. Spread on large (approx. 17½" x 11½") cookie sheet. Bake at 350 degrees until lightly browned, about 20 minutes.
Remove from oven and sprinkle with one 12-ounce package semi-sweet chocolate chips and let stand 5 minutes. Spread melted chocolate chips evenly and drizzle with peanut butter glaze. If desired, swirl knife through chocolate and peanut butter. Cool. Cut in bars and store in airtight container.
Thanks for stopping by!
© 2013 Copyright by Jana Last
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