CANDY STORE BARS
(Robert Pirie, Fort Dodge)
Linda Rastetter, Rockwell City Office
1 cup butter or margarine, softened
½ cup granulated sugar
¾ cup firmly packed brown sugar
2 tsp. vanilla extract
2 eggs
2 ¼ cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup creamy peanut butter
1 bag (12 oz.) semi-sweet chocolate morsels
1 bag (8 oz.) Heath toffee bits
8 regular size peanut butter cups, chopped
Preheat oven to 375 degrees.
In a large bowl, mix the sugars, eggs and vanilla extract until thoroughly creamed. Add
peanut butter; blend thoroughly into sugar mixture. The mixture should look velvety.
In another mixing bowl, combine chocolate morsels, toffee bits and peanut butter cups
that have been chopped. Set aside.
Combine all dry ingredients in mixing bowl. Gradually add to the sugar-egg-peanut
butter mixture. By hand, add all the candies and blend thoroughly.
Put mixture in a lightly buttered 13x9x2 pan and bake for 18-22 minutes or until nicely
browned. Remove from oven and place on a wire rack. Cool completely, then from
with Chocolate Peanut Butter Frosting.
Chocolate Peanut Butter Frosting:
1 tub Pillsbury Chocolate Fudge ready-to-spread frosting
½ cup creaming peanut butter
Combine ingredients in blow, then spread on cooled bars. Let stand until frosting is
firm to the touch. If the room you’re making the bars in is warm, place the frosted bars
in the refrigerator for one hour before serving; otherwise, when frosting is firm to the
touch, cut into bars and serve.