If you’ve ever been tempted to make a giant peanut butter and chocolate chip cookie then this is the recipe to use. By substituting coconut for half of the oats and smarties for half of the chocolate chips it would also make an amazing monster bar! The icing is absolutely not necessary as these bars are sweet, but more is more.
This Recipe also appears in rebar, modern food cook book
Icing Ingredients:
1/2 cup natural peanut butter*
2 tablespoons butter at room temperature
1/2 teaspoon vanilla
1 cup icing sugar
1/4 cup whipping cream or milk
Square Ingredients:
1/2 cup butter at room temperature
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup natural peanut butter
1 egg
1/2 teaspoon vanilla
3/4 cup rolled oats
1 cup flour
1/2 teaspoon baking soda
pinch of salt
4 oz chocolate chunks or chips
* A note about baking with peanut butter: Many recipes suggest not using all natural peanut butter as the consistency can vary from very dry to extremely wet and oily, making achieving consistent results difficult. I use a high quality natural peanut butter which is a bit dry and crumbly. If you’re using a more runny peanut butter use less milk or cream in the icing.
Steps:
Icing:
- Beat peanut butter, butter, and vanilla until smooth
- Stir in icing sugar then beat until smooth
- Slowly add milk or cream a tablespoon at a time until a smooth, spreadable consistency is achieved
Squares:
- Preheat oven to 350F
- Butter and 8X8 pan
- Cream together butter, sugars, and peanut butter until fluffy
- Beat in egg and vanilla
- Fold in dry ingredients until just combined
- Stir in chocolate
- Press dough into pan, the dough will be sticky so use the bottom of a glass that has been greased with butter to press it down
- Bake in the centre of the oven for 20-25 minutes
- Cool in the pan and then spread the icing over the top
sweet and pea 