(Food Styling/Sheryl Julian and Jill Gibson; Wendy Maeda/Globe Staff)
Joy of Baking
Makes 24
TOPPING
| 1/2 | cup confectioners’ sugar |
| 1/4 | cup smooth peanut butter |
| 4 | tablespoons milk |
1. In a bowl, whisk together the confectioners’ sugar, peanut butter, and milk.
2. When the mixture is smooth, set it aside.
BARS
| Butter (for the pan) | |
| 1/2 | cup (1 stick) butter, at room temperature |
| 1/2 | cup granulated sugar |
| 1/2 | cup brown sugar |
| 1 | egg |
| 1/3 | cup smooth peanut butter |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | teaspoon vanilla extract |
| 1 | cup flour |
| 1 | cup old-fashioned oats |
| 6 | ounces (1 cup) semisweet chocolate chips |
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan.
2. In an electric mixer, cream the butter. Add the granulated and brown sugars and beat until fluffy. Beat in the egg, peanut butter, baking soda, salt, and vanilla until incorporated.
3. Remove the mixer bowl from the stand. With a wooden spoon, stir in the flour and the oats.
4. Spread the batter in the baking pan and smooth the top. Bake for 20 minutes. Cool for 5 minutes. Sprinkle with chips. After 5 minutes, dribble the peanut butter topping evenly over the bars. Swirl it with the melted chips.
5. Let the bars cool completely. Make 5 horizontal cuts and 3 vertical cuts to form 24 bars. Store in an airtight container.
Jill Gibson. Adapted from Roberta Gibson 
© Copyright 2010 Globe Newspaper Company.
