So I made Peanut Butter Bars a couple of years ago, they were great; however, I have found quite a few people have Almond allergies so I decided to go in and re-vamp the recipe. So now I have two different Peanut Butter recipes, they are both Fantastic, just choose the one you like better!!
This Summer so far has kicked my butt, I've been trying to re-vamp a few recipes and make some new ones, and dang it's been one challenge after another! I will however come out on top, the problem is, I want them to look and taste just like the Gluten full versions do.... and so far my tasting committee has informed me, they are NOT there yet! I agree. :( But I am not putting anything on my Blog that I wouldn't eat myself and feed the neighborhood.
I hope everyone is having a safe and happy Summer! Happy Baking, Natalie
-1 1/2 cups softened butter
- 1/2 cup sugar- 1 cup brown sugar
- 2 cup peanut butter (I like Skippy, it is GF)
- 1 TB vanilla
- 1 tsp baking soda
- 3 eggs
- 2 cups GF whole oats
- 3 cups Pamela's Bread flour mix
How to:
-Beat the butter and sugars until they are fluffy.
-Next add the peanut butter, vanilla and baking soda and mix well.-Then add the eggs and mix in, next your oats, stir them in well and then lastly your flour.
-When everything is done, use a 17x13 in pan ( I spray it with Pam just in case) and press the dough into the pan as evenly as possible.
-Bake at 350 degrees for 18 min, it will be a light golden color. Don't over bake it, or it will be dry. Let it cool for about an hour before frosting.
Chocolate Frosting
- 1/2 cup butter (softened)
- 5 TBS cocoa (I use dark cocoa)
- 1tsp. vanilla
- 4 1/2 cups powdered sugar
- Dash of salt
- Add milk to make it the consistency you like.
These are my favorite things for sure this week! I am in love with my new Nike Runs, they are AWESOME!!
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