Peanut Butter Finger Day!

I’ve promised my boys that Saturday (5/3/08) is going to be Peanut Butter Finger Day. 

Jared & Jacob are somewhat ambivalent about this proclamation because they don’t know exactly what Peanut Butter Fingers are. They’ve never had the pleasure. Ohhhhh….but just you wait! 

Peanut Butter Fingers were one of my favorite “bar” cookies growing up.  Grams’ recipe was the absolute BEST and she almost always had a batch for the family 4th of July picnic or family reunions or camp outs.  I have lots of great memories of Grams, summer and her wonderful Peanut Butter Fingers.

I think it’s been a good 8 – 10 years since I last made them.  Jared & Jacob have never tasted them.

In case you want to try some and need a recipe, here’s mine…it’s adapted from watching Grams (she never wrote hers down).

Ingredients for the cookie base:

1/2 cup butter
1/2 cup brown sugar (firmly packed)
1/4 cup white sugar
1 unbeaten egg
1/3 cup peanut butter
1/2 tsp vanilla

1/2 tsp. baking soda
1/4 tsp salt
1 cup flour
1 cup old fashioned oats

1/2 – 3/4 cup chocolate chips (set aside to sprinkle on hot cookie)

Preheat oven to 350.  Cream butter and brown sugar (hint: add brown sugar gradually and cream until smooth); add white sugar, beat well.  Add/beat in egg, peanut butter and vanilla, mix well.

In a separate bowl combine all dry ingredients and mix well until all ingredients are evenly distributed. 

Gradually add dry ingredients, mixing well in to creamed mixture. 

Press dough mixture firmly and evenly into a prepared (greased and lightly flowered) 9 x 13 pan.  Bake in preheated 350 oven for approx. 20 – 25 minutes.  Remove from oven, place pan on cooling rack .


1/2 cup sifted powdered sugar
1/4 cup peanut butter
2 – 4 Tablespoons Milk

In a small mixing bowl cream powdered sugar and peanut butter.  Add milk 1 Tablespoon at a time until desired consistency is reached.

After sprinkling hot cookie with chocolate chips (allow chips to sit for 5 – 7 minutes on hot cookie base), drizzle the creamy peanut butter topping over top.  Gently use a frosting knife to swirl the peanut butter topping and melted chocolate chips across the cookie.  Do NOT over mix it…you want to see swirls of chocolate and swirls of peanut butter.  Allow to cool completely…they taste (and cut) better when cool.

Cut into 1″ x  2″ bar sections and enjoy.  Betcha can’t eat just one!

Store any leftovers in a tightly sealed container.