Post by Darcy Christensen on Nov 24, 2010 21:18:35 GMT -5
Ingredients
1 18-ounce package refrigerated peanut butter cookie dough*
1 cup rolled oats
1/2 cup mashed banana
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped peanuts
1 16-ounce can chocolate or vanilla frosting
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large resealable plastic bag combine cookie dough, oats, banana, chocolate pieces, and peanuts; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat dough evenly into prepared pan.
2. Bake about 25 minutes or until bars are golden brown. Cool completely in pan on a wire rack. Frost bars with desired frosting. Or use one-half can chocolate frosting and one-half can of vanilla frosting and swirl frostings together on bars. Makes 3 dozen bars.
*If desired, substitute an 18-ounce package refrigerated chocolate chip and peanut butter cookie dough for plain peanut butter cookie dough. Omit chocolate chips.
TO STORE: Cover bars in pan and store at room temperature overnight. Or place unfrosted bars in a single layer in an airtight container; cover and freeze for up to 3 months.
1 18-ounce package refrigerated peanut butter cookie dough*
1 cup rolled oats
1/2 cup mashed banana
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped peanuts
1 16-ounce can chocolate or vanilla frosting
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large resealable plastic bag combine cookie dough, oats, banana, chocolate pieces, and peanuts; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat dough evenly into prepared pan.
2. Bake about 25 minutes or until bars are golden brown. Cool completely in pan on a wire rack. Frost bars with desired frosting. Or use one-half can chocolate frosting and one-half can of vanilla frosting and swirl frostings together on bars. Makes 3 dozen bars.
*If desired, substitute an 18-ounce package refrigerated chocolate chip and peanut butter cookie dough for plain peanut butter cookie dough. Omit chocolate chips.
TO STORE: Cover bars in pan and store at room temperature overnight. Or place unfrosted bars in a single layer in an airtight container; cover and freeze for up to 3 months.