Recipes you will Love – Old Fashioned Recipes – Collard Valley Cooks These Peanut Butter Bars are soft on it inside and chewy around the edges. Our Lunchroom served Peanut Butter Bars and boy were they delicious and these taste just like them. You will not be able to eat just one! Recipe is in our Volume Two Cookbook and can be printed from our website here: https://www.collardvalleycooks.com/63-desserts.html With the economy's food prices rising sky high, it is a great time to purchase staple ingredients and cook at home. This recipe has simple ingredients that you should already have in your own kitchen. Add this peanut butter bar recipe to your menu planning this week! Do you miss your Mama's cooking? Don't miss this chance to learn how to do it! By watching Tammy on Collard Valley Cooks, you will discover the world of southern cooking through the eyes of a Georgia raised country girl. She shares her Family Recipe Secrets and Southern Cooking Recipes! Tammy Nichols is certain that a recipe is not enough to gain the inside scoops and tips that you need to learn. Join us today and experience what it is like to cook in a Southern kitchen. Gain knowledge and skills that only our mama’s had, and you will see the results when your family brags about your cooking! A Similar Video: Please Subscribe and be a part of our wonderful viewer family on CVC "Where we cook like our mama's did" #peanutbutterbars, #peanutbuttercookies, #southerncook, #oldfashionedrecipes, #collardvalleycooks, #cvcrecipes , #southerncooking, #countryrecipes, #countrycooking, #southerncookinglady Recipe is printable here: Collard Valley Cooks Website: https://collardvalleycooks.com/ My Top selling kitchen Items: https://www.collardvalleycooks.com/top-sellers.html#/ Our Rada Knives Store: https://radakitchenstore.com/?rfsn=5357495.5ac0ed Collard Valley Cooks Cookbooks: https://www.collardvalleycooks.com/cookbooks.html#/ We are sponsored by #WhiteLily: https://www.whitelily.com/ To purchase a pig tail Jaccard Food Flipper: https://amzn.to/3ft1IaO The Collard Valley Cooks Teespring Store – Tees, Hoodies, Mugs, Bags and more - https://cvc-loves-you.creator-spring.com/
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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up on Collard Valley Road in Cedartown - Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!
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Do you remember those chewy peanut butter bars from the lunchroom?
Because they are outstanding and delicious and chewy and just dreamy and I can remember
getting them in line at school and I just couldn't wait to get up there to get my tray
because I wanted that peanut butter bar.
Well, you're going to love this recipe.
They're so chewy and delicious.
We're going to get started.
All right.
The first thing we're going to do is cream our eggs and sugar and a little bit of butter.
Boy, are these amazing.
Everybody loves them, don't they Chris?
Oh yes.
They get eaten up fast.
This is one of my very favorites that I started making many moons ago and it was a go-to recipe
for anything because I knew everybody would like them, as long as you're not allergic
to peanut butter.
All right.
You've got two eggs, a cup of regular sugar, pre-emulated, a half cup of packed brown sugar
and a couple of tablespoons of room temperature butter and I just happen to have right about
So, we're going to start mixing this up.
Now this makes a very thick batter.
We're going to add a little bit of vanilla and a quarter cup of creamy peanut butter
and you can use chunky if that's what you would rather use for your family, either works
but I prefer Jif if you've got some.
Quarter cup.
We're just going to leave this in here because we're going to need some more peanut butter
for the icing.
We do ice these bars.
And now we're going to add one and a half cups of self-rising flour.
If you don't have self-rising flour, you'll need to add some baking powder and salt.
So one and a half cups.
I'm going to start with a cup and then add the half cup after we get this blended.
Make sure you've got a low setting on your mixer.
This mixer has a great low setting.
I had a Quiznart regular mixer and the low setting was really fast on it.
And I bought this one and oh my goodness I love it.
It's a tasty by Quiznart.
And of course anything you see here if you like it, you can go to our website and click
on shop kitchen and find all the things there if you'd like to have something I have, okay?
I love the way these smell.
Good old peanut butter bars and these are the kind like when we were kids and we'd go
to the lunchroom they would have these.
And I don't know if Chris's lunchroom had them or not, did it?
You remember these?
No, but some of that like later when I was teaching some of the schools would have them.
And I mean they were, this is an adult and kid, but you can take these anywhere and people
will.
If I took them to work they'd be gone in a heartbeat.
Now one thing that's very important, let me get the salt.
One thing that's very important is that you make this in a brownie size pan and do not
put it in a 13 by 9, okay?
Because if you do it's not going to cook up right and they're going to be so thin.
So make sure it's a brownie size pan, which is a 9 by 9 square or a 7 by 11 rectangle
like this.
This is my biscuit pan and I love this biscuit pan.
So we're going to spray it and I'm going to go over here and spray it so I don't get it
on the camera.
And this batter is really, really thick.
Wow.
Real thick and sticky.
We haven't had these in a long time.
I know, I can't wait to eat them.
We're excited.
They're so sticky it's good to have one of these little spatulas to help get them in
the pan with.
And if you're not good with a spatula, just wet your fingers a little bit and pat them
down with your fingers.
I made something the other day that was like this that was real sticky and I can't remember
what it was.
Somebody said they had a hard time getting it in the pan.
And these thicker batters are chewy and good.
They're just delicious.
So it's worth the trouble that you have to go through to get them in a pan, trust me.
You can always use your hands because your hands, you don't even have to wet your hands.
Your hands will stick as bad and you can get it in there more evenly.
Okay, you're ready.
And they get nice and toasty and that's the way you want them.
And these are going to be really chewy as well.
So you're going to let these cool all the way and then you're going to ice them with
some delicious peanut butter buttercream.
And Jake wants a bite.
She's having a good time with her toy.
Alright, we're going to start our icing and you're going to start with a half cup of room
temperature butter.
And you're going to add a quarter cup of delicious peanut butter, a little bit of vanilla extract,
and three cups of powdered sugar.
And you're going to put in about, let's see, three to four tablespoons of milk or cream.
And I'm going to use my evaporated milk.
So I'm going to go ahead, before we get started, and put in two.
And it's going to be three cups of powdered sugar and I'm going to start creaming this
together good and then we'll add the powdered sugar.
We'll add one cup at a time.
There's one.
I'm going to add a tablespoon of milk at this point.
Add one more cup of powdered sugar.
Even the icing is thick and creamy, isn't it?
Yeah, it's so good.
Last tablespoon of cream and last cup of powdered sugar.
Now, evaporated milk is cream.
A lot of people don't know that, but it is equivalent to cream.
You can Google it if you want to.
And I love using evaporated milk in my buttercream icings.
I dropped some.
Throw it in there.
But see how nice this low speed is on this mixer?
It's not even making a mess.
This is a batter bowl.
The sides are nice and tall, so it's good for mixing up icing.
And if you don't want to get out your big mixer, which I didn't today,
I'm going to add just a touch of cream to it.
Make it just a little bit smoother.
This makes plenty of icing to ice the bars with.
Matter of fact, it makes a little too much.
You can make it thick on the top or you can save it
and put it on some cupcakes or something later if you want to.
I cannot wait to eat these.
So we're going to take our icing on the top.
And they always look like this.
They sink in the middle.
They're very chewy.
And if you want them to be softer,
then put them in a...
Really and truly, as soon as you ice these and cut them,
you need to get them in an airtight container.
Because if you don't, they're just going to get hard pretty quick.
I love them like that because I love them chewy.
But if you want them to be softer,
you can put them in an airtight container too.
So once you cut them, go ahead and put them in something like that.
And you can see we got extra icing,
unless you just really want to put it on there super thick.
So you can use the icing in between some cake layers
or on some cupcakes or something.
It'll soar in the refrigerator in a sealed container
for several months.
It'll be fine, okay?
Because all it is is butter, powdered sugar, peanut butter for the most part.
It's got a little bit of cream in it,
so give it a couple of months in the refrigerator and then throw it out.
So just put a date on it.
We're going to give these a try.
I'm going to cut them.
And you're going to hear how crunchy they are when you cut them.
A lot of people think they've overbaked them,
but that's how they're supposed to be.
It was one reason I loved them so much as a kid
because they're like a chewy peanut butter cookie.
I'm going to pick up the bar and let you see it.
You can see the consistency, how chewy it is.
Oh my gosh, these are so good, y'all.
If y'all only knew how good they were,
you would make them right this second.
No kidding.
Right this second.
Mm-mm-mm.
That's so good.
These are so over-the-top delicious.
Y'all, for real.
If you think there are too many in there for you,
just put them in a freezer bag
and freeze them and get one out every couple of weeks
or two out every couple of weeks
and you'll have a really good treat.
If you remember eating these in school,
give us a shout-out in the comments
and let us know how much you loved them.
If you give these a try,
make sure you tell us in the comments how much you loved them
and know that they're supposed to be chewy like that
and to me, that makes them even better.
They're like a really chewy peanut butter brownie.
All right, y'all have a wonderful day
and we thank you so much for watching Card Valley Cooks
where we cook like them old lunch ladies used to.
All right, we'll see you next time.
Love ya.
♪ Cooking time, it's over now ♪
♪ Tammy, she just showed you how ♪
♪ To cook it up like Mama used to do ♪
♪ So go on out and have some fun... ♪
