Peanut Butter Bars

From the kitchen of One Perfect Bite...The Oregon countryside begins to brown in early July. The gorgeous green that gives the Emerald Valley its name, fades when hay is harvested and a buff tan replaces green until winter rains begin to fall. The heat has kept us housebound this weekend, and I've been using some of that "found" time to experiment with recipes for the blog. While I often make peanut butter sheet cake, tonight's peanut bars are a first for me. Their color reminds me of the hay fields after the harvest. I've had this recipe for several months now, and today was a perfect time to give it a try. It caught my eye because I love peanut butter, and, to my delight, peanut butter is used to make both the cake and the frosting. Were that not enough, the resulting bars are topped with chopped peanuts. I'm happy to report I like this recipe. The bars which are more cake than cookie are simple to make and I think you will enjoy them, too. Here is how they are made.

Peanut Butter Bars...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
Cake
1/2 cup butter, softened
1 cup sugar
1/2 cup creamy peanut butter
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/4 cup 2% milk
Frosting
1/3 cup creamy peanut butter
2 tablespoons butter, softened
1-2/3 cups confectioners' sugar
3 to 4 tablespoons 2% milk
1 cup chopped peanuts

Directions:
1) Preheat oven to 350 degrees F. Grease a 13 x 9-in. baking pan.
2) Cream butter, sugar and peanut butter in a large bowl until light and fluffy. Add egg, beating well. Beat in vanilla.
3) In another bowl, whisk flour, salt and baking powder. Add to creamed mixture alternately with water and milk, beating well after each addition.
4) Scrape into prepared baking pan. Smooth top. Bake 20-25 minutes, or until a toothpick inserted in center comes out clean.
5) To make frosting: While cake bakes, beat peanut butter and butter in a large bowl until blended. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency.
6) Remove cake from oven and place on wire rack. Spread frosting over warm cakes. Sprinkle top with peanuts. Cool completely before slicing. Yield: 20 pieces.

                    

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