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!
3/4 cup butter (softened)
3/4 cup peanut butter (smooth not chunky)
1/2 cup sugar
1 tsp baking soda
1 1/2 cup brown sugar
1/4 tsp salt
2 tsp vanilla
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: http://triedandtruefavoriterecipes.blogspot.com