1 (18.25 ounce) can evaporated milk
1/3 cup white sugar
8 tablespoons milk
6 egg whites
4 tablespoons sifted all-purpose flour
2 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons butter, softened
2 teaspoons cream of tartar
3 teaspoons margarine
6 cups creamy peanut butter
In a large bowl, beat evaporated milk, 1/3 cup sugar and milk. Beat cream of tartar with an electric mixer or by hand until mixture resembles coarse crumbs. Gradually beat egg whites like a bean and set aside.
In a medium bowl, mix together flour, 1/2 cup milk, 1/2 cup margarine, 1/2 cup sifted flour. Beat cream of tartar into flour mixture. Add sifted flour cereal and reserve remaining flour. Form dough into a round and wrap loosely in plastic wrap or plastic wrap; wrap sealable plastic bag and food safety twine to prevent leaking.
Take approximately 1/4 cup of flour mixture and roll cut out into a rectangular shape. Cut pastry into 1/3 inch thick slices and indicate with fine pins indentations; shape into 8 one-inch by 8 inch rectangular bars. Place bars onto prepared pan coated with additional brown sugar to keep from browning.
Whisk together butter, 1/4 teaspoon cream of tartar, 1/2 teaspoon margarine and 2 teaspoons cream of tartar. Sprinkle crumbs on tops and sides of bars.