Peanut Butter Fingers

Bake: 12-15 minutes Oven: 350ºF Makes: 40-50 servings

Crust:
3/4 cup creamy peanut butter (Jif)
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 and 1/2 teaspoon vanilla
1 and 1/2 cups flour
1 and 1/2 teaspoon salt
3/4 teaspoon baking soda
1 and 1/2 cups oatmeal

Frosting:
3/4 cup butter, softened
1/2 cup cocoa
8 and 1/2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Milk

DIRECTIONS:

1. Mix crust ingredients together and spread on a 13 X 18 jelly roll pan.
2. Bake 12-15 minutes until cooked through.
3. Frost immediately with enough peanut butter (approximately 1 and 1/2 - 2 cups) to thinly cover the crust.
4. Cool completely.
5. Frost with chocolate frosting. For frosting, In a very large mixing bowl beat butter until smooth. Beat 1/2 cup cocoa into butter.
6. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
7. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency.
   

*Note: You may have leftover frosting. Just use the rest in between some graham crackers :-)