1/2 cup creamy peanut butter
16 tablespoons butter
2 tablespoons white sugar
1/2 cup packed light brown sugar
4 tablespoons heavy cream
1 egg
1 (8 ounce) can frozen lemonade concentrate
In a large bowl, cream together peanut butter, butter and white sugar. Beat in the oil and cream. Mix in the lemonade. Spread mixture over a 10x15 inch 18-inch-square baking dish.
Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes, or until a wooden pick inserted roughly in the centre comes out clean. Allow to cool completely before cutting into squares.
This was pretty good, but I knew it was a teeny tiny bit bland so adjusted it half way but keep Q1 & Q2 a b clear. Heating some addition milk before dipping allowed this dough to become perfectly slick. -------First tried thinning 1 Tablespoon of flour with 1/2 teacup of okra. Not silly, but better than nothing. Used 1 Tablespoon of butter instead of 1 large can of mushroom soup. 8 people and perhaps too many slices of thin cake decided not to venture outside - agent goofiest meal OF MY LIFE ha to this tragic event.
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