Peanut Butter Fingers

Sorry, folks, no picture today. I'm much too lazy. I bet you all remember these tasty little peanut buttery chocolatey morsels of goodness from your elementary school days. If you didn't get them at your school, you totally missed out. I'm also sad to say that they no longer serve them in schools as far as I know due to the increasing incidence of peanut allergies.

Peanut Butter Fingers

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 c. flour
1 c. peanut butter
1 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
2 c. oatmeal
Cream butters and sugars. Add eggs and blend. Mix in dry ingredients. Spread out on cake sheet pan (15x10x1) (I used a 9x13 and just cooked it longer) and bake at 325 degrees for 15-20 minutes. Frost when completely cool.

Peanut Butter Finger Frosting (This is the original frosting that goes with the recipe.)

3 (3 oz) bars unsweetened baking chocolate, broken in pieces
1 c. miniature marshmallows
1/2 c. butter or margarine, softened
1/3 c. milk
2 1/2 c. powdered
1/2 tsp. vanilla

In medium pan, over low heat, melt chocolate, stirring constantly. Add marshmallows and stir until melted. Mixture will be thick and pull away from sides of pan. Spoon into bowl and beat in butter. Gradually add milk, beating until smooth. Add powdered sugar and vanilla and beat to desired consistency. Frost cooled peanut butter fingers.

(This is the frosting I used from a different recipe. I only did half of this as this recipe is for a 11x17 cookie sheet.)
1/3 c. melted butter
3 1/2 c. powdered sugar
3 Tbsp. cocoa
1 tsp. vanilla
1/4 c. milk