Peanut Butter Fingers (National Peanut Festival Cookie and Overall Student Winner)
1 loaf white bread 1/2 cup chopped roasted peanuts 1 12-oz. jar creamy peanut butter 1/2 cup oil 1 package chocolate candy coating Freeze loaf of bread overnight. Remove crusts and save. Cut each slice of bread into four or five finger size pieces. Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes. Crush crust to make crumbs (a food processor is helpful). Mix bread crumbs and chopped peanuts in a paper or plastic storage bag. Mix oil and peanut butter. Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and them put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes. Melt candy coating following package directions. Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 weeks. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
