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
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 Squares