Lunch Lady Peanut Butter Bars

Alex and I are trying to eliminate sugar from our diets during the week, and save the sweets for the weekends.  Believe me when I say this is excruciating for us.  I'm used to making a dessert every evening to compliment dinner, and then we'd both eat any left-overs the next day.  I know that isn't healthy, and I was shocked when the World Health Organization recently recommended only eating 25 grams of sugar a day.  Since I was probably eating 3-4 times that many before, I knew I needed to make some changes. 

So last week was our first go-around on our new no-sugar-during-the-week-days plan, and many discussions were held about what treat we would make for the weekend.  We both decided it was time for some Lunch Lady Cookie Bars!

I was served these occasionally for a treat with lunch in elementary school.  They make a huge pan, so they are good for potlucks or family reunions.  By Sunday night, we had about half the pan left, so we figured we take the left-overs for friends.  They loved them too!

Lunch Lady Peanut Butter Bars
Recipe slightly adapted from Our Best Bites

Cookie Base:

• 1 cup real butter (2 sticks) at room temperature
• 1 cup granulated sugar
• 2 cups brown sugar
• 1  1/2 cups peanut butter, chunky or smooth
• 3 eggs
• 2 teaspoons vanilla
• 1 1/2 teaspoons baking soda
• 1/2 teaspoons table salt
• 3 cups all purpose flour
• 3 cups quick oats
• optional: an extra 3/4 cup peanut butter, see notes in recipe below

Fudge Frosting:

• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon table salt
• 1/3 cup butter, softened
• 1/3 cup boiling water
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.
2. Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 15-20 minutes (mine took the whole 20 minutes).  The center should be puffed and set, but still soft. 
3. While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter (make sure it’s soft!), boiling water, and vanilla.  Beat until smooth and glossy.
4. When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting.  Let cool (or leave slightly warm) and cut into squares to serve.