Peanut Butter Fingers are a type of cookie that is made up of layers of peanut butter cookie, melted chocolate chips and peanut butter drizzle. So, peanut butter, chocolate and more peanut butter! Yum!
I found this recipe on the Lost American Recipes site. According to that site, the origin of this recipe is from "The Ruby Valley Friendship Club Cookbook" published in 1978. I love old recipes! This recipe is a yummy one!
The peanut butter cookie layer includes oatmeal. The original recipe calls for quick cooking rolled oats. I keep old fashioned oats on hand, so that is what I use when I make this recipe. The oatmeal gives the peanut butter cookie layer a little texture.
After you bake the peanut butter cookie layer, sprinkle the chocolate chips on top while the peanut butter cookie layer is still hot. Then, wait about 5-minutes for the chocolate chips to soften and melt. Spread the chocolate over the top of the peanut butter cookie layer. I use semi-sweet chocolate chips, but you could use the chocolate that you prefer.
Then, drizzle the peanut butter drizzle on top. I use all of the drizzle and almost cover the top instead of just a drizzle. The peanut butter drizzle stays soft, so don't stack the cookies when you store them.
This recipe makes 24 bars, so there is plenty to share. When I make this recipe for just Jeff and me, I freeze some of them because 24 bars is too much for the two of us.
If you like peanut butter cookie bars, check out No Bake Peanut Butter Pretzel Bars. It is another peanut butter and chocolate recipe!
I hope you enjoy the Peanut Butter Fingers!
Peanut Butter Fingers
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 jumbo egg, unbeaten
- 1/3 cup peanut butter, creamy
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup flour
- 1 cup quick cooking rolled oats I use old fashioned oats.
- 6 ounces chocolate chips I use semi-sweet chocolate chips.
Peanut Butter Drizzle Layer
- 1/4 cup creamy peanut butter
- 1/2 cup powdered sugar, sifted
- 4 tablespoons evaporated milk more or less, depending on how thick you want the drizzle.
- Preheat the oven to 350F.
- Lightly spray a 13x9 inch edged pan with cooking spray. Set aside.
- Cream the softened butter, granulated sugar, light brown sugar with an electric mixer.
- Add the egg, 1/3 cup creamy peanut butter, baking soda, salt and vanilla until blended.
- Gradually add the flour and oats until well blended,
- Evenly spread the peanut butter mixture in the prepared pan.
- Bake in a preheated oven for 20-25 until the edges are browned.
- Sprinkle the chocolate chips on top of the hot peanut butter cookie layer.
- Let rest about 5-minutes, then gently spread the chocolate evenly over the top.
Peanut Butter Drizzle Layer
- Combine the powdered sugar, 1/4 cup peanut butter and 2 tablespoons of the canned milk. Stir until smooth. Continue to add one tablespoon of milk at a time, stirring well after each addition, until the drizzle is to your desired consistency.
- Drizzle the peanut butter mixture over the chocolate layer. When I make this dessert, there is enough drizzle to cover the top, so my peanut butter fingers have a layer of peanut butter drizzle.
- Let cool before cutting into bars and serving.