Gold Medal - Whole Wheat Baking - (Page 20)

20 36 bars PreP Time: 15 Min STarT To FiniSh: 2 Hr 45 Min Peanut Butter Crunch Bars • • 1 cup sugar 1 1 ⁄2 cup butter or margarine, softened ⁄2 cup peanut butter • • • • • 1 2 tablespoons milk 1 teaspoon vanilla 1 egg 11⁄2 cups Gold Medal® whole wheat flour 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg; beat until well blended. Add flour, baking soda and salt; mix well. Spread in pan. 2 Bake 19 to 24 minutes or until edges are golden brown. Immediately sprinkle with chocolate chips; let stand 5 minutes. 3 Using metal spatula, spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows. • ⁄2 teaspoon baking soda ⁄2 teaspoon salt • • 1 1 cup semisweet chocolate chips (6 oz) 1 HiGH Altitude (3500-6500 ft): No change. 1 BAR: Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g); Cholesterol 15mg; Sodium 95mg; Potassium 80mg; Total Carbohydrate 13g (Dietary Fiber 1g); Protein 2g • ⁄2 cup chopped honeyroasted peanuts KITCHEN TIP Try using your other favorite chips, such as dark or milk chocolate.

Table of Contents for the Digital Edition of Gold Medal - Whole Wheat Baking

Whole Wheat Buttermilk Pancakes
Glorious Morning Muffins
Easy Cranberry Orange Scones
One-Rise Caramel Rolls
Whole Wheat Banana Bread
Cheese 'n Onion Drop Biscuits
Hearty Meat Lover's Pizza
Country Apple Streusel Cake
Snickerdoodle Cookies
Best Whole Wheat Oatmeal Raisin Cookies
Peanut Butter Crunch Bars
Fresh Berry Crisp

Gold Medal - Whole Wheat Baking