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    Home » Top Amish Recipes » Cookies, Candies & Bars

    Peanut Butter Fingers

    Published: Jan 30, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 9 Comments

    Hmmm, is it a "brownie", "bar" or a "finger?"  This is a nice, easy peanut butter finger recipe from the Amish Cook's archives . Typical of many Amish recipes this peanut butter fingers recipe 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. Now I have 40 bars I need to go polish off:).     Here is the recipe:

    Peanut Butter Fingers
     
    Print
    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. In a large mixing bowl, cream shortening, sugar, peanut butter, eggs, and vanilla. Add dry ingredients. Spread onto large cookie sheet. Bake at 350. Cool partly before glazing. For glaze: combine water and butter. Bring to a boil. Remove from the heat and add cocoa. Blend well, then add sugar and vanilla. Beat until smooth, then spread over the dessert.  Let cool and cut into bars.
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    Looking for more Amish recipes with peanut butter?  Click here!

     

     

    « Amish Cook, Week of January 30, 2012
    Yucky or Just Eat It and Forget About It? »

    About Kevin Williams

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

    Reader Interactions

    Comments

    1. Janet

      January 31, 2012 at 4:07 pm

      I can't wait to try them!! I'm from Pa. and grew up with lots of Amish cooking,I can my sweet green tomato pickles,the apple butter and so much more.The tomato fritters are on of fav's!!

      Reply
      • Kevin

        January 31, 2012 at 4:10 pm

        Welcome, Janet, good luck with the recipe, let us know how it turns out and what pan size you use!

        Reply
    2. Janet

      January 31, 2012 at 4:14 pm

      will do, it's cold and snowing,sleeting,so a good day to turn the oven on!

      Reply
    3. LINDA CALL

      January 31, 2012 at 4:25 pm

      IN THE GLAZE IT SAYS TO ADD COCOA, BUT THERE IS NONE LISTED IN THE INGREDIENTS!

      Reply
      • Kevin

        January 31, 2012 at 4:28 pm

        Thanks, Linda..I fixed it!

        Reply
    4. LINDA CASS

      January 31, 2012 at 4:28 pm

      THE GLAZE INGREDIENTS DOESN'T SAY HOW MUCH COCOA TO USE. HOW MUCH?

      Reply
      • Kevin

        January 31, 2012 at 5:47 pm

        I corrected, it is 1 /4 cup cocoa

        Reply
    5. Lori Desch

      January 31, 2012 at 5:45 pm

      How long do you bake it at 350?

      Reply
      • Kevin

        January 31, 2012 at 5:50 pm

        Lori, I baked for 17 minutes and they were perfect, so 15 - 20 minutes until golden brown would be safe.

        Reply

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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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