|
| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1/3 | cup peanut butter |
| 1 | egg |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | cup old-fashioned oats |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 3 | tablespoons unsweetened baking cocoa |
| 1 | tablespoon milk |
|
| 1 1/2 | cups powdered sugar |
| 1/4 | cup crunchy peanut butter |
| 2 | to 2 1/2 tablespoons milk |
| 1. | Heat oven to 350°F. Grease 13x9-inch pan. |
| 2. | In large bowl, beat granulated and brown sugars, butter, 1/3 cup peanut butter and the egg with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan. |
| 3. | Bake 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 15 minutes. |
| 4. | Meanwhile, mix all Peanut Butter Frosting ingredients until smooth and spreadable; reserve 1/3 cup. Stir cocoa and 1 tablespoon milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable. |
| 5. | Spread cooled bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frostings for marbled design. For squares, cut into 8 rows by 6 rows. |
|
| Line baking pan with foil to make cutting the bars easier and cleanup a snap. |
Nutrition Information:
90 ( 35); 4g ( 1 1/2g, 0g); 10mg; 55mg; 12g ( 0g, 8g); 2g 0%; 0%; 0%; 0% 1/2 ; 1/2 ; 0 ; 1/2 1