A lot of people loved these peanut butter squares - I think due to the crazy yummy peanut butter icing (which is really similar to the icing used on the Elvis fluffernutter cake I made last year). The bar itself was okay. Overall, the square was just okay for me - which was kind of a disappointment because the recipe comes from the Rebar cookbook (a personal favourite) but since lots of others liked it (and asked for the recipe) I'm sharing it with you. I think the squares would be good with no icing, and with added coconut and maybe peanut butter chips.
The background of these photos looks so blue (whereas it should be more white-ish) - anyone know how I can fix this (ie. with Adobe)?
If this sounds good, you might like:
Peanut Butter Chocolate Chip Scones
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Peanut Butter Fudge
Peanut Butter Squares with Milk Chocolate and Oats
Adapted from Rebar: Modern Food Cookbook
Makes 12 squares
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup smooth peanut butter
1/2 tsp vanilla
3/4 cup rolled oats
1 cup unbleached flour
1/2 tsp baking soda
1/4 tsp salt
4 oz (120 g) milk chocolate, chopped into large chunks
1/2 cup smooth peanut butter
2 tbsp soft butter
1/2 tsp vanilla
1 cup icing sugar
1/4 cup heavy cream
1. Preheat the oven to 350F. Grease an 8" x 8" pan and set aside. Cream together the butter, sugars and peanut butter until light and fluffy. Add the egg and vanilla and mix well.
2. Combine the oats, flour, baking soda and salt in a separate bowl. Add this to the butter/peanut butter mix and stir well. Fold in the chocolate chunks. Spread into the prepared pan and bake 25 minutes. Set aside to cool.
3. Prepare the icing by creaming together the peanut butter, butter and vanilla. Blend in icing sugar. Stir in cream until you get a nice spreading consistency, using more if necessary.
4. Cut into 12 squares.