PEANUT BUTTER AND CANDY COOKIE BARS


Ingredients:

Peanut Butter Bar

1/2 cup SKIPPY CREAMY PEANUT BUTTER
1 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/2 cups light brown sugar
2 pc MAGNOLIA BROWN EGGS
1 tsp vanilla extract
2-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp BAKEBEST BAKING POWDER
1 tsp iodized fine salt
2/3 cup instant oats
1 cup white chocolate chip droplets

Decor

1/4 kg white chocolate block, melted (about 1-1/2 cups)
1/4 cup SKIPPY PEANUT BUTTER CREAMY
24 pc store bought snowflake candies
1/4 cup white & blue candy sprinkles

Procedure:

  1. Heat oven to 350°F. Line a 9x13 inch baking pan with baking/wax paper.
  2. In a large bowl, cream together peanut butter, butter and brown sugar. Add eggs and vanilla. Beat in flour, baking powder and salt. Stir in oats and white chocolate chips. Spread mixture evenly in prepared baking pan.
  3. Bake for 25 to 27 minutes until set. Allow to cool before cutting into bars.
  4. To decorate, dip half of the bars in melted white chocolate. Pipe peanut butter on top then place candies and sprinkles. 

Makes 24 pieces.


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