3/4 c Unsalted butter — softened
1/2 c Crunchy peanut butter
3/4 c Icing sugar
1 Egg
1/2 ts Vanilla
2 c Cake & Pastry flour —
Sifted
1/2 ts Baking powder
pn Salt
1/2 c Salted peanuts, coarse chop
From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
Date: Wed, 22 May 1996 13:29:22 GMT
In bowl, beat together butter, peanut butter and sugar; beat in egg and
vanilla. Combine flour, baking powder and salt; with wooden spoon,
gradually stir into butter mixture.
Spread in lightly greased 9-inch square cake pan; press peanuts into
surface of dough. Bake in 350F 180C oven for about 30 minutes o until firm
in centre and edges are golden brown. Let cool completely on rack. Cut into
squares.
[Squares can be stored in airtight container for up to 5 days.] 24 bars
for $3.04 CDN [Apr 95] Per bar: about 150 calories, 3 g protein, 10 g fat,
12 g carbohydrate
Yields
24 Servings
