Peanut Butter Squares
Jane Lumpkin Clotiaux (originally from Celeste Keller Lumpkin Kay)
Yield: 24 squares
2 cups flour
2 cups quick oatmeal
1 tsp soda
2 cups sugar
4 beaten eggs
1 cup brown sugar
1 cup peanut butter
2 tsp vanilla
2 sticks butter or margarine
Icing
2 cups chocolate chips
1/2 cup peanut butter
2 cups powdered sugar
2-3 Tbsp cream
Preheat oven to 350˚F.
Cream butter or margarine and sugar until fluffy. Add peanut butter, then eggs and vanilla. Add dry ingredients.
Spread into 9x13-inch pan and bake for 25-30 minutes.
For icing, melt the chocolate chips and spread on to cake. Then mix peanut butter, powdered sugar and cream, then spread on top of chocolate.
Yield: 24 squares
Before Hello Dollys became the Clotiauxs’ go-to dessert bar, my mother’s Peanut Butter Squares ruled the roost. She started making these when she had fully retired, and had time to cook and bake — she loved trying new recipes. This was one of her favorites and they never lasted long with our crew! (Dec 1996)
2 cups flour
2 cups quick oatmeal
1 tsp soda
2 cups sugar
4 beaten eggs
1 cup brown sugar
1 cup peanut butter
2 tsp vanilla
2 sticks butter or margarine
Icing
2 cups chocolate chips
1/2 cup peanut butter
2 cups powdered sugar
2-3 Tbsp cream
Preheat oven to 350˚F.
Cream butter or margarine and sugar until fluffy. Add peanut butter, then eggs and vanilla. Add dry ingredients.
Spread into 9x13-inch pan and bake for 25-30 minutes.
For icing, melt the chocolate chips and spread on to cake. Then mix peanut butter, powdered sugar and cream, then spread on top of chocolate.