Tuttle Family Recipes

2 sticks butter

1 cup granulated sugar

1 cup brown sugar

2 large eggs

2 cup peanut butter (I use creamy JIF)

2 cups flour

3 cups old fashioned rolled oats (not quick oats)

1 tsp baking soda

1 tsp baking powder

Frosting:

1 stick butter, softened

3 cups powdered sugar (more or less depending on consistency desired)

1 tsp vanilla

Hershey’s cocoa, to taste (quite a bit)

milk, until smooth and creamy

Instructions:

Preheat oven to 350 degrees. (I use my convection oven at 325 degrees for 12 minutes). In a stand mixer, mix together the butter, granulated sugar, brown sugar, eggs and peanut butter until blended. In a separate bowl combine and whisk together dry ingredients. Add dry ingredients slowly to egg/sugar mixture. Spread onto a cookie sheet (with sides).

Bake at 350 degrees until set and slightly browned on top and edges. Do not overcook! (I use my steam convection oven at 325 degrees for 12 minutes. A normal oven may take between 10-20 minutes but do not overcook! It may not look super done when you take them out. They will be lightly browned on edges and slightly on top.). Take out of oven and drop slightly on stovetop grates. Cool for a few minutes. While warm, spread creamy peanut butter over the top and let set. If you wait too long to where the bars aren’t warm enough to melt the peanut butter, microwave peanut butter until creamy and spreadable. Allow peanut butter topping to cool completely before adding chocolate frosting.

For frosting, cream butter until smooth in stand mixer or hand mixer. Add powdered sugar, cocoa and vanilla and blend until combined. Add milk and blend until smooth and creamy. Taste to see if adjustments need to be made (i.e. more cocoa, more milk etc).