Clearly not an ancient recipe, the handwriting is written in a Baby Boomer scrawl that starts in formal cursive and quickly converts to simple print. The paper I have is a photocopy so I imagine it circulating through offices in the 80s and early 90s.
A typical bar dessert which can be cut into either bars or thinner “fingers” by which this recipe is also known. The husband declared it “pretty good”, but the seven year old said it was “yummy” and then promptly requested another. The four year old took a few bites and then wandered off to wash his hands. The top is definitely not dry like a brownie and fingers will get deliciously sticky from the chocolate and peanut butter drizzle topping.
Notes
To make the bars on the outside edge slightly less messy, you could avoid spreading the chocolate and icing on the raised edges.
Ingredients
- 1/2 c. butter
- 1/2 c. sugar
- 1/2 c. firmly packed brown sugar
- 1 egg
- 1/3 c. peanut butter plus another 1/4 c.
- 1/2 t. baking soda
- 1/4 t. salt
- 1/2 t. vanilla
- 1 c. flour
- 1 c. rolled or quick cooking oats
- 1 c. semi-sweet chocolate chips
- 1/2 c. powdered sugar
- 2 T. milk
Instructions
- Cream butter, sugar, and brown sugar together well. Blend in egg, 1/3 c. peanut butter, soda, salt, and vanilla. Stir in flour and rolled oats. Spread in 9x13 pan and bake at 350F for 20-25 minutes. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. Spread chocolate evenly. Combine powdered sugar, 1/4 c. peanut butter, and 2-4 T. milk to make an icing to drizzle over the top of the chocolate layer. Cool and cut into bars.