What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: School Cafeteria Peanut Butter Bars! Remember the good old days when the grade school menu would come out and we’d peruse it like the Sears and Roebuck Christmas Catalog? We’d jump for joy when we saw Fish Sticks, Baked Meatloaf, Apple Crisp, Chocolate Cake, and Pizza Squares. On the other hand, Creamed Spinach made us wince and turn up our noses. Back then you had two options, buy a hot lunch ticket or bring a sack lunch from home. No in-betweens. As a general rule, the good canceled out the bad, especially in the category of scrumptious desserts. The “Lunchroom Ladies” really knew their business when it came down to sweets. Nobody could layer on the frosting like they could. And it was always homemade right there. I wonder who got to lick the spoon.
SCHOOL CAFETERIA PEANUT BUTTER BARS
1/2 cup butter
3/4 cup peanut butter, creamy
3/4 cup sugar
1/4 cup brown sugar
3/4 teaspoon kosher salt
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup flour
Ingredients for Icing:
1/2 cup powdered sugar
2 tablespoons creamy peanut butter, melted
2 tablespoons hot water
Preheat oven to 350°. Line a 9”x9” square baking pan with parchment paper. Set aside. Melt butter and peanut butter in a microwave-safe bowl on 50% for 30 seconds. Stir and repeat, if necessary. Set aside to cool to room temperature. In a large bowl, sift together sugar, brown sugar, and kosher salt. Whisk in one egg at a time until combined. Add vanilla extract. Whisk in peanut butter mixture until combined. Sift in flour; mix until flour disappears. Do not over mix. Pour into prepared pan. Bake for 35-40 minutes, or until cake tester comes out with tiny moist crumbs. Cool pan on a wire rack. Once the pan has cooled, remove the cake from pan and transfer on the parchment paper to a rimmed baking sheet. Combine powdered sugar, creamy peanut butter, and hot water. Stir until frosting has a smooth consistency. Drizzle over dessert. Allow icing to set up before cutting into individual bars.