School Lunch Butter Finger Bars

Posted on
While I posted a variation of this recipe several years ago, the frosting just wasn’t quite right.  They were 98% there, & it bugged me.Today however, I hit the holy grail!!   JUST like the lunch lady.  While the recipe is almost identical to what I’d been doing, the process changed a bit.  

Note the frosting that is fudge like, the light peanut butter layer, & the bar’s crisp outer edges with a chewy moist bottom & center.

Growing up, these bars were a commodity – secrets, & favors were exchanged for these babies.  EVERYONE wanted hot lunch on French Dip & Butter Finger Bars day.  I hope these take you back to second grade too!

Cream together
3/4 cup butter (softened)
3/4 cup peanut butter (smooth not chunky)
1/2 cup sugar

Mix in
1 tsp baking soda
1 1/2 cup brown sugar
1/4 tsp salt
2 eggs
2 tsp vanilla

Mix in
1 3/4 cups flour
2 cups oatmeal/quick oats

Spread into greased 11×17 greased jelly roll pan.  Bake at 350* for 22-30 minutes – until light brown & puffy.

Peanut Butter Topping
3/4 cup creamy peanut butter
Whip 3/4 cup creamy peanut butter until it becomes light colored & fluffy.
Carefully spread the whipped peanut butter over the hot pan cookie.

1/2 cup butter
1 TBSP milk
3 TBSP cocoa baking powder
2 tsp. vanilla
3 1/2 cups powdered sugar

Melt butter in a small saucepan.  Add milk & cocoa, & cook on medium heat stirring constantly.  Heat just until boiling.  Remove from heat & add vanilla, & gradually add powdered sugar.  Stir until thickened & then pour over the whipped peanut butter & gently spread over entire cookie.

Cool completely, then slice into kafe cookies.

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *