Ingredients
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 unbeaten egg
1/3 c. peanut butter
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. vanilla
1 c. flour
1 c. oatmeal
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Electric butter churn — artisan butter from cream in minutes
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Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Cream butter and sugar. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oatmeal. Spread in 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with 1 (6 ounce) semi-sweet chocolate morsels. Let stand for 5 minutes. Combine 1/2 cup powdered sugar, 1/4 cup peanut butter and 2 to 4 tablespoons evaporated milk. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool. Cut into bars.