Sharyn Melting Recipe

Lunch Lady Peanut Butter Bars

By Sharyn Melting pclady4u


Recipe Rating:
Serves:
24 Bars
Prep Time:
Cook Time:
Cooking Method:
Bake

Sharyn's Story

These bars go back many years - They were such a favorite of my kids at the school they attended so they asked the "lunch lady" for the recipe! They became known as the Lunch Lady Peanut Butter Bars. 30 years later, they're still a favorite!

Ingredients

3/4 c
butter
3/4 c
sugar
3/4 c
brown sugar, firmly packed
2
eggs
1 1/2 tsp
vanilla extract
3/4 c
peanut butter, creamy
1 1/2 c
old fashioned oatmeal or quick cooking oatmeal
1 1/2 c
all purpose flour
1 1/4 tsp
salt
1/2 tsp
baking soda
FILLING LAYER
3/4 c
peanut butter, creamy
FROSTING
1/2 c
butter
2 Tbsp
cocoa powder
1/2 c
milk
1 tsp
vanilla extract
3 1/2 c
powdered sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees. Lightly grease a jelly roll pan (11X15). In a separate bowl, combine the flour, baking soda and salt. Set aside.
2
Ie a large mixing bowl, cream together the butter, sugars, peanut butter, eggs and vanilla until light and fluffy.
3
Gradually incorporate the dry ingredients. Then stir in the oatmeal. Spread batter onto the jelly roll pan. Bake 15-20 minutes or until golden brown. Cool for 10 minutes.
4
Whip the 3/4 cup of creamy peanut butter until it becomes lighter in color and very fluffy. Then spread the whipped peanut butter over the cookie base.
5
Melt the butter in a saucepan, adding the milk and cocoa. Cook until just boiling (mixture becomes a little thick) Stir constantly. Remove from the heat & add the vanilla. Gradually add the powdered sugar to the mixture & stir until creamy. Pour over the peanut butter & gently spread over the cookie. Cool completely & then cut into bar cookies.
6
Note: If desired Sun Butter can be used if there is an allergy to peanut butter.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids


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10 Comments

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Brandee Torkelson Brandee_Torkelson
Aug 26, 2014
Do I have to use the oatmeal? Or is it opitional?
user
Straw's Kitchen GrandsBest
May 26, 2013
You are welcome Nancy...enjoy!!!
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Nancy Cook ladyinthekitchen
May 26, 2013
Ohhh....I remember these and they are fantastic!

Also, thanks Cin for the fudge recipe. I remember that as well.
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LORRAINE HANSON LILRAINE
Apr 20, 2013
I made these for a Nascar race party last Saturday and got rave reviews. Many people remember eating these in their school lunchrooms as I did in the early 70's. Making them again today for a 25th wedding anniversary. They will be my go to for any potluck or outing.
user
Straw's Kitchen GrandsBest
Apr 13, 2013
♥ Jamie ♥ how about this one???

School Cafeteria Fudge (from the 1960's)
2 c sugar
1/2 milk
1/2 c (1 stick) butter
1/4 c cocoa
1 t vanilla
1/2 c peanut butter
2 c rolled oats

Boil sugar, milk, butter and cocoa 1 minute, stirring constantly.
Remove from heat, add vanilla and peanut butter and mix well.
Stir in rolled oats and mix thoroughly.
Pour into a buttered 8" square pan and let cool.
Cut into squares.

NOTES FOR NOW:
First, to help the fudge set firmly when it cools, boil the cocoa
mixture for '6 minutes', instead of 1 minute.

Second, use quick oats, rather than rolled oats, because the partially cooked quick oats do not have the raw taste of the rolled oats.