Chocolate-Frosted Peanut Butter Bars

Chocolate-Frosted Peanut Butter Bars
Compliments of Lunch Ladies and Grandmothers Everywhere
via ourbestbites.com

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.

While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water, and vanilla. Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting. Let cool (or leave slightly warm) and cut into squares to serve. If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge. Moan while eating.

Lemon Buddies

Lemon Buddies

9 cups Rice Chex cereal (you can use corn but rice is much better)
1 1/4 cup white chocolate chips
1/4 cup butter or margarine
4 tsp. grated lemon peel
2 T fresh lemon juice
2 cups powdered sugar

Measure cereal in a large bowl and set aside.
In a 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool.
Store in airtight container.