Peanut Butter Squares
by: Kay Hodges
3/4 Cube Butter
1/4 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
1/2 Cup Peanut Butter
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 tsp Vanilla
2/3 Cup Flour
1 Cup Rolled Oats
Directions: Mix Well – Butter, sugars, eggs, peanut butter, soda, salt and vanilla. Stir in: Flour and rolled oats. Place on greased cookie sheet: roll with rolling pin. Bake 10 minutes at 325 degrees, it will be lightly browned. Cool until the top is set. Then spread 3/4 cup whipped peanut butter (optional) that you whip in a mixer to a fluffy consistency. Ice with quick cook fudge frosting.
Quick Cook Fudge Frosting
1/2 Cup Brown Sugar
1/4 Cup Cocoa
1/4 Square Butter
2 oz. Evaporated Milk
1/2 lb. Powdered Sugar
Directions: Mix together the first four ingredients. Cook two minutes, stirring constantly. Cool before pouring over the powdered sugar in a mixer. Beat well. Additional milk might have to be added during the mixing to obtain the proper consistency. Spread with buttered fingers.
Note: This recipe was requested by several members of the Israel District after conference. Enjoy! Kay
