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Peanut Butter Fingers from Lauren Hancher

Yields1 Serving

 ⅛ cup butter
 ⅛ cup granulated white sugar
 ⅛ cup brown sugar
 ¼ egg
 ¼ tsp vanilla
 ⅛ cup Kirkland Organic Creamy Peanut Butter
 ⅛ tsp baking soda
 ¼ cup flour
 ¼ cup rolled oats
 ⅛ cup chopped salted peanuts (optional)
 sea salt (just a dash)
 ½ cup chocolate chips
Icing
 ⅛ cup Kirkland Organic Creamy peanut butter
 ¼ cup powdered sugar
 2 tbsp heavy whipping cream
 sea salt to taste
1

Preheat oven to 350. Cream sugars and butter. Add egg and vanilla. After well blended, stir in peanut butter.

2

Combine baking soda, flour, oats and dash of sea salt. Add to the butter sugar, vanilla, peanut butter mixture. (Add optional chopped peanuts.)

3

Press evenly in the bottom of a 9 x 13 pan. Bake at 350 for 20 to 23 minutes. Remove from oven.

4

Sprinkle chocolate chips evenly on top and return to oven for one to two minutes to soften the chocolate chips. Immediately spread the chocolate with a knife or spoon. Let it cool for at least one hour, then spread icing on top.

Nutrition Facts

0.25 servings

Serving size