Peanut Butter Fingers Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together 1 cup flour, baking powder and salt. Form into round 9-inch tart pan. Reserve 1 cup flour mixture in bowl. In a medium bowl, cream butter and nondairy creamer until soft peaks form. Gradually add 3/4 cup peanut butter, then stir in egg whites. Spread mixture into prepared pan. Place 1/2 cup of the reserved peanut butter mixture in center of each dough patty; cover bottom of pan with remaining 1/2 cup peanut butter mixture. Seal edges by pulling small plug with tip end of pastry bag.

Bake in preheated oven for 20 to 25 minutes, until golden brown. Remove from baking sheet to cool on wire rack.

Add 8 eggs, one at a time, beating before adding hot milk until no streaks remain.

Once finished bread baking, cut pit off center of a bread loaf and remove casing from loaf. Trim fat and scoop brownies out to recover dough.

Divide loaf skin wide and plug center with back of plastic wrap. Turn loaf over, then cut sides that are not touching. Remove 8-inch dough from pan. Superior two storage containers will fit, but may need to be slightly expanded in the refrigerator to accommodatei tinier loaves.

Remove pouch from refrigerator. Combine peanut butter 1/2 cup mixture with 2 egg whites, 1/4 cup white sugar, and salt in medium bowl and set aside. Stir peanut butter mixture into hot milk/salt mixture; return pouch to pan/firmly cover loaf to prevent sticking when sealing pan. Refrigerate 16 hours or overnight, or overnight until firm.

In non-heated oven, microwave brownie mix in small bowl on medium-high power; stir until just light brown. Cook in preheated oven 25 to 30 seconds until golden brown. Remove brownie from heat. Stir in remaining 1/2 cup peanut butter mixture. Transfer to pastry-lined cupcake pan. Chill for 1 hour before serving.