When I was in school, our lunch ladies made these peanut butter fingers every few weeks. We could smell them baking, and everyone would eat school lunch that day. We loved them.
The base is a like what you’d get if a peanut butter cookie and a chewy granola bar got married and had a baby. It’s soft, chewy, and peanut buttery!
The topping is a classic chocolate buttercream frosting, and the two parts compliment each other perfectly! After all, we’re talking about peanut butter and chocolate, and everyone knows they are meant to be together!
Peanut butter fingers are a delicious, and hearty, snack! They’re simple to make, and everyone loves them. Give this recipe a try.
Easy Step-By-Step Instructions for Peanut Butter Fingers
Free Printable Recipe for Peanut Butter Fingers
Peanut Butter Fingers
- ¾ cup butter softened
- ½ cup granulated sugar
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup peanut butter creamy or chuncky
- 1 ½ cups all-purpose flour
- 2 cups rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 cups powdered sugar
- ½ cup butter softened
- ¼ cup unsweetened cocoa
- 2 tablespoons cream or milk
- ½ teaspoon vanilla
- Grease a 17 x 12 x 1 inch baking sheet (or line it with parchment), and preheat oven to 350 degrees F.
- Whisk together flour, oats, baking soda, and salt, and set aside.
- In a large mixing bowl, cream butter, granulated sugar, brown sugar, and eggs. Add peanut butter and vanilla, and beat 3 minutes, more. Mix in dry ingredients, and stir just until combined. Dump dough onto prepared baking pan, and use a spatula to spread to about 1 centimeter from the edges. Bake at 350 degrees for 20-25 minutes. Cool completely on a wire rack.
- Combine all ingredients, and beat until fluffy and light. Spread evenly over cooled cookie. Cut into rectangles measuring 4 x 2 inches.