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    Home » Recipes » Plain Culture

    Peanut Butter Bliss Bars

    Published: Sep 26, 2013 · Updated: Feb 2, 2021 by Kevin Williams | Leave a Comment

    Hmmm, is it a “brownie”, “bar” or a “finger?”  This is a nice, easy recipe from the Amish  archives for “peanut butter bliss bars.” Typical of many Amish recipes this was somewhat sparse on instructions. For instance, the recipe did not call for a pan size. I think you could use a 9 X 13 baking dish. You’d get a thicker “bar”. I ended up using a 12 X 16 inch cookie sheet which made for a thinner bar.  Note I am calling them “bars” even though the title is “fingers.”  If you used a 9 X 13 and got something thicker I think you could cut them into long “finger shapes”….the 12 X 16 , I think, made them too thin to cut into anything other than squares or bars.  But if I did it again I might stick with the thinner “bars” pictured above because I really liked the way they turned out. The recipe makes a light, airy dessert with good peanut butter and chocolate flavor.  Very easy to make and using a 12 X 16 pan I ended up with close to 40 bars. I just lightly greased the cookie sheet with cooking spray, the recipe didn’t say specifically.   Here is the recipe:

    Peanut Butter Bliss Bars
     
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    Ingredients
    • 1 cup shortening
    • 2 cups brown sugar
    • 2 /3 cup peanut butter
    • 2 cups oatmeal
    • 2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla
    • 1 /2 teaspoon salt
    • 2 eggs
    • Glaze:
    • 3 tablespoons water
    • 2 tablespoons butter
    • 1 cup powdered sugar
    • ½ teaspoon vanilla
    • ½ cup cocoa (the handwritten version of the recipe didn’t give an amount…so this can be adjusted to suit your taste)
    Instructions
    1. Preheat the oven to 350.
    2. In a large mixing bowl, cream shortening, sugar, peanut butter, eggs, and vanilla. Add dry ingredients.
    3. Spread onto large cookie sheet.
    4. Bake at 350.
    5. Cool partly before glazing.
    6. For glaze: combine water and butter.
    7. Bring to a boil.
    8. Blend well, then add sugar and vanilla.
    9. Beat until smooth, then spread over the dessert.
    10. Let cool and cut into bars.
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    3.2.1255

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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