Is it a “brownie,” a “bar,” or a “finger”? This straightforward Amish peanut butter fingers recipe comes from the Amish Cook’s archives. As with many traditional recipes, the original directions were brief and left some choices to the baker—pan size, for example, wasn’t specified. A 9 x 13-inch pan will yield a thicker bar that can be cut into long finger shapes, while a larger cookie sheet (I used a 12 x 16-inch sheet) produces thinner bars or squares. I preferred the thinner bars pictured here; they baked up light and airy with a pleasant peanut butter and chocolate flavor. Using the 12 x 16-inch sheet I made nearly 40 bars. I lightly greased the sheet with cooking spray before baking.
Amish Peanut Butter Fingers
Pin Recipe
Ingredients
- 1 cup shortening
- 2 cups brown sugar
- 2/3 cups peanut butter
- 2 cups oatmeal
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 eggs
Glaze
- 3 tablespoons water
- 2 tablespoons butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup cocoa
Instructions
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Preheat the oven to 350°F (175°C).
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In a large mixing bowl, cream the shortening and brown sugar until smooth. Add the peanut butter, eggs, and vanilla, and beat until combined.
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Stir in the dry ingredients—oatmeal, flour, baking soda, and salt—until evenly mixed.
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Spread the mixture evenly on a large cookie sheet or in a 9 x 13-inch pan, depending on the thickness you prefer. Bake at 350°F until set and lightly golden around the edges.
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Let the baked bars cool slightly before applying the glaze.
Glaze
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Combine the water and butter in a small saucepan and bring to a boil.
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Remove from heat, whisk in the cocoa until smooth, then stir in the powdered sugar and vanilla. Beat the glaze until smooth and spreadable. Pour over the warm bars, let set, then cut into bars or fingers as desired.
For more peanut butter-forward Amish recipes, look through other traditional archives and recipe collections to find similar favorites.