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Peanut Butter Bars |
| |
50 servings |
100 servings |
| Margarine or butter |
? cup
(4 ounces) |
1 cup
(8 ounces) |
| Brown sugar |
3 cups
(1 pound, 2 ounces) |
1 quart, 2 cups
(2 pounds, 4 ounces) |
| Peanut butter |
1 1/3 cups
(13 ounces) |
2 2/3 cups
(1 pound, 10 ounces) |
| Salt |
1 teaspoon |
2 teaspoons |
| Frozen egg whites, thawed OR
Fresh large egg whites |
1 ? cups
5 each |
2 ? cups
10 each |
| Canned applesauce |
? cup
(4 ounces) |
1 cup
(8 ounces) |
| Vanilla |
1 tablespoon |
2 tablespoons |
| All-purpose flour |
3 cups
(1 pound) |
1 quart, 2 cups
(2 pounds) |
| Baking powder |
1 tablespoon |
2 tablespoons |
Peanut Butter Glaze (see recipe that follows)
Cream margarine or butter, brown sugar, peanut butter and salt in a
mixture with a paddle attachment for 10 minutes. Add egg whites, applesauce and vanilla.
Mix for 1 minute or until smooth. Scrape down the sides of the bowl. Combine baking powder
and flour. Add half of this to batter and mix. Add the other half and mix. Continue mixing
for 1 minute or until smooth.
For 50 servings, spread 1 1/2 quarts (4 pounds, 2 ounces) of batter
in a lightly greased 18- x 13- x 1-inch half-sheet pan. For 100 servings, spread 3 quarts
(8 pounds, 4 ounces) in a lightly greased 18- x 26- x 1-inch sheet pan.
Bake at 350 degrees F for 25 minutes (conventional oven) or at 325
degrees F for 20 minutes (convection oven). Bake until set and light brown. Cut 18- x 13-
x 1-inch pan 5 x 10. Cut 18- x 26- x 1-inch pan 10 x 10. Frost with Peanut Butter Glaze.
Serving: 1 bar
Yield: 50 servings (3
pounds, 13 ounces) or 100 servings (7 pounds, 10 ounces)
Nutrients per serving (with glaze):
calories: 182; protein: 4 grams; carbohydrate: 28 grams; total fat: 6.9 grams; saturated
fat: 1.4 grams; cholesterol: 0 milligrams; vitamin A: 24 RE/781 IU; vitamin C: 0
milligrams; iron: .8 milligrams; calcium: 34 milligrams; sodium: 158 milligrams; dietary
fiber: 1 gram.
