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Creamy Peanut Butter Fingers Recipe


1/2 cup milk

1/4 cup all-purpose flour

1/4 cup butter, softened

1 egg

1/2 teaspoon vanilla extract

1/2 cup peanut butter

1 cup rolled oats

1/2 cup orange maraschino cherries, in shells

1/2 cup raisins

1/2 cup chopped walnuts, chopped

1/2 cup brown sugar for decoration


Preheat oven to 425 degrees F (220 degrees C).

Melt 1/2 cup milk in a medium bowl. Mix flour, butter and egg together and set aside. Beat butter, egg and flour until smooth, two at a time, until well blended. Gradually mix in peanut butter. Pour into prepared 9x5 inch baking pan.

Bake in preheated oven for 30 minutes. Reduce heat to 350 and bake 25 to 35 minutes, until golden brown. Cool completely.

In a small bowl, combine the remaining nut and one cup of Oregano; stir well. Spread half of the peanut mixture evenly over bottom of prepared pan. Layer remaining peanut and egg mixture over that layer. Spread half of the white icing over that layer and layer remaining layers of peanut mixture and remaining icing over that.

Bake at 325 to 335 degrees F (165 to 170 degrees C) for 45 to 55 minutes, until soft set.

To make the Fingers: In a medium bowl, stir together brown sugar and 2/3 cup of chocolate chips. Spread half of the mixture over frozen chocolate and let stand at room temperature for about one 24 hours; stir occasionally.

When chocolate is firm but still plumpy, remove from line of oven and stir in remaining 1/2 cup of chocolate chips. Raise oven temperature to 375 degrees F (190 degrees C) and