Katie Hammond acquired this winning recipe from her grandmother and has making the sweet and simple bars down to a science. It’s a dessert so good, it won a $500 prize in a Pillsbury’s National Bake Off in 1962. “When it’s done, you turn the oven off and throw the chocolate chips on top, and the heat just melts it and you spread it out,” Hammond says. “It’s so easy to add stuff to the brownies or sprinkle stuff on top.”

Peanut Butter Fingers | Makes 12-16 servings
Recipe courtesy of Ellie's Restaurant & Bakery

INGREDIENTS 
1/2 cup butter + extra to grease baking pan
1/2 cup sugar
1/2 cup brown sugar, firmly packed 
1 unbeaten egg
1/3 cup peanut butter + 1/4 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup quick-cooking rolled oats
6 ounces semisweet chocolate morsels
1/2 cup powdered sugar, sifted 
2 to 4 tablespoons evaporated milk

DIRECTIONS
Combine butter, sugar and brown sugar until well blended. Mix in unbeaten egg, 1/3 cup peanut butter, baking soda, salt and vanilla. Stir in flour and rolled oats. Prepare greased 13-by-9-inch pan (two 7-by-7 inch pans work as well) and spread in mixture. Preheat oven to 350 F and bake for 20 to 25 minutes. Remove and sprinkle with semisweet chocolate morsels. Let stand 5 minutes. Combine 1/2 cup sifted powdered sugar, 1/4 cup peanut butter and 2 to 4 tablespoons evaporated milk in separate bowl and mix well. Spread now-melted chocolate morsels evenly over top and drizzle with peanut butter mixture (can use a cake decorator’s tube). Let cool and cut into bars.