PEANUT BUTTER SQUARES
1/2 cup granulated sugar
1/2 packed brown sugar
1/2 margarine or butter, softened
1/3 cup Skippy super chunk peanut butter
1 cup Gold Medal all-purpose or whole wheat flour
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut Butter Frosting
3 tablespoons Hershey’s cocoa
1 tablespoon milk
Heat oven to 350 degrees. Grease rectangular pan 13x9x2 inches. Mix sugars, egg, margarine and peanut butter in large bowl. Stir in flour, oats, baking soda and salt. Spread in pan. Bake until golden brown, 17 to 22 minutes, cool. Prepare Peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency. Frost squares with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl for marbled effect. Cut into 1 1/2″ squares.
About 4 dozen cookies.
*If using self-rising flour, omit baking soda and salt.
Note: Unbleached flour can be used in the recipe.
PEANUT BUTTER FROSTING:
Mix 1 1/2 cups powdered sugar, 1/4 cup Skippy super chunk peanut butter and 2 tablespoons milk in a small bowl. Stir in additional milk, 1/2 teaspoon at a time until of spreading consistency.