These Peanut Butter Fingers have a soft Peanut Butter-Oatmeal bottom and a thick, smooth and creamy layer of Chocolate Frosting.... hands down one of the best treats ever!
Servings: 24Slices(more or less depending on size)
Equipment
half sheet pan *see notes if using a smaller jelly roll pan
Ingredients
1cup butter, softened(2 sticks)
1cupwhite sugar
1cupbrown sugar
2eggs
1tspvanilla
3/4-1cupCreamy Peanut Butter*I use about 3/4 cup but you can add up to 1 cup for more Peanut Butter taste yummy
1tspbaking soda
1/2tspsalt
2cupsflour
2cupsQuick oats (oatmeal)see notes
Chocolate Frosting
1/2cupbutter, softened(1 stick)
1/2cupmilk
1tspvanilla
5 to 6tbspunsweetened cocoa (add more or less to your liking)
5 to 6cupspowdered sugar(add more or less to your liking and how thick you want it-see notes)
Instructions
Preheat the oven to 350 degrees.
In a mixer (or by hand), mix the butter and sugars together. Then add in the rest of the ingredients making sure they are fully mixed.
Press the dough in to a greased half sheet pan.**See notes below if using a smaller jelly roll pan!!!
Bake in oven for 15 minutes. If you like it underdone take it out a few minutes early. You will know they are done when the edges start to turn a golden brown and a toothpick comes out clean when poked in the middle.
After baking, let the bars cool completely before frosting.
Chocolate Frosting
Add the butter, milk, vanilla, powdered sugar and cocoa to a mixer or bowl and mix fully. If you need to thin it out, add a bit more milk. If you want it thicker, add more powdered sugar. If you want it a more rich chocolate flavor, add more cocoa!You do not have to use all of the frosting! Frost them with as much or as little of the frosting as you like! I like them with a lot of frosting so I use almost all of it, but it is up to you!
Notes
If you are using a jelly roll pan it is smaller than a half sheet pan (you can read about this in the blog post above). Do not add all of the cookie dough to the jelly roll pan or it will bake over the sides and leave you with a mess. You can see in the photo above, the dough is pressed into the bottom of the pan and it fills the sheet pan about half way. So leave out some of the dough if using a jelly roll pan. The half sheet pans I use are linked above.
I use quick oats for this recipe. The quick oats are made so that they don’t need as much cooking time which means they are a bit softer making these bars more moist. If you use regular steel cut oats you may find your bars to be a bit dry!
For the cocoa in the frosting, I start with 5 tbsp. and then add more to taste. You can even add more than 5 to 6 tbsp., it is up to you on how rich you want the chocolate to taste.
For the frosting, start out with 5 cups of powdered sugar and add more as needed to get the right consistency! You want your frosting to be thin enough to spread with a knife-slightly thick, so it will “set”....but not to thick it can be squished and spread in with your hands like paste or play doh ....that would be just gross!!! You can use as much or as little of the frosting as you like! Use it all, use half or somewhere in between - it’s up to you!
For a delicious variation, you can spread a layer of creamy peanut butter on the cooled bars before frosting with the chocolate frosting.
Nutrition information is automatically calculated and should only be used as an approximation.