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Chocolatey Peanut Butter Fingers

By: JIF®

"These are peanut butter and oatmeal cookie bars that have a layer of chocolate frosting on top that is accented with a peanut butter drizzle."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 1/2 dozen bars

Ingredients

1/2 cup Butter Flavor CRISCO® Stick or Butter Flavor CRISCO® All-Vegetable Shortening, plus additional for greasing
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 tablespoon water
1/3 cup JIF® Creamy Peanut Butter
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup uncooked oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package semi-sweet chocolate chips
1/4 cup confectioners' sugar
2 tablespoons JIF® Creamy Peanut Butter
2 tablespoons evaporated milk
Milk chocolate English toffee bits (optional)

Directions

Heat oven to 350 degrees. Grease 13x9x2-inch glass baking dish with shortening.
For cookie base, combine shortening, granulated sugar, brown sugar, egg and water in large bowl. Beat at medium speed of electric mixer until well blended. Beat in 1/3 cup JIF®Peanut Butter and vanilla.
Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish.
Bake for 20-25 minutes or until light brown and center is just set. Do not over-bake. Remove pan and immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2x13/4-inches. Cool completely.
For drizzle and topping, combine confectioners' sugar, 2 tablespoons JIF®Peanut Butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.