Butterfinger Oatmeal Bars Recipe 39

BUTTERFINGER BARS

Steps:

• Preheat oven to 375° F.
• In an electric mixing bowl, cream butter and sugars. Add 3/4 cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine. Stir in flour and oats.
• Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
• Let cool until slightly warm. Spread 3/4 cup peanut butter over warm cookies on sheet. Allow to cool for 10-15 minutes.
• Warm the frosting in a microwave for 30 seconds. Stir with a spoon until it has an even consistency. Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
• If you have teenagers in the house, stand back or prepare to be trampled.

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process flour, oats, baking soda, and salt in a food processor until blended.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
• Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
• Bake cookies in the preheated oven until light brown, about 15 minutes.

BUTTERFINGER BARS

Steps:

• Mix margarine, sugars and oats together and press into a greased 9x13" pan.
• Bake at 350 F for 12-15 minutes.
• Melt chocolate chips and peanut butter together over low heat.
• Spread mixture over oatmeal base.
• Allow to cool well and cut into bars.

BUTTERFINGER OATMEAL BARS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mix together dark brown sugar, granulated sugar, butter and oatmeal. Press into 9-by-13-by-2-inch pan. Bake 15 minutes, and then allow to cool. In a small pot over low heat, melt chocolate chips and peanut butter, stirring constantly. Spread on top of cooled oatmeal bars.