I found this recipe in Grandma R’s recipe box. Her’s is very neatly organized in an old floppy disk box! It’s marked home ec in the corner. Makes me guess it’s from her highschool home ec class.
I really wish I knew how these bars got their name! What’s so mysterious about them? Maybe how fast they disappeared!
These bars definitely have the gooey factor but stay together surprisingly well.
I sent the leftovers with my hubby to work and someone wanted the recipe! I was so excited to write it out for her on a cute recipe card. It’s the little things right?
I’m going to have to ask around and see if I can find someone that knows more about these.
This one’s written in pencil and a bit hard to read.
As usual I skipped the nuts. I decided to add extra coconut and it worked just fine. If you like nuts the use those! I’m going to rewrite this one a bit just to make it easier to follow.
For the crust.
1 C flour
1/2 C butter
1/2 C brown sugar
1 C brown sugar
1 tsp vanilla
2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1/2 C coconut
1 C nuts
Cream butter and 1/2 C of brown sugar. Add sifted flour. Mix to a crumbly mess. Pat it evenly into a well greased 9×13 pan. Bake at 300 degrees until pastry is browned.
Remove from oven.
Beat two eggs until light and lemon colored. Add 1 C brown sugar, 2 Tbsp flour, baking powder, and salt. Stir well. Add coconut and nut meats. Stir until combined. Carefully pour and spread over baked pastry. Bake 350 degrees for 25 minutes.
Let cool before cutting.
Use a light hand when spreading the filling. It’s best to pour in a long line across your pastry and gently spread to the edges.
These are the easiest to make peanut butter cookies I’ve ever made. Only 4 ingredients! Heck you could skip the vanilla and make it 3 if you wanted. Stop what you are doing and make a batch now! You won’t be sorry.
When searching through my recipe boxes I came across this peanut butter cookie recipe. Much to my surprise it doesn’t call for any flour. I was worried it was written wrong so I asked my Facebook page what they thought.
The response was quick and overwhelmingly yes, no flour needed. So many people had made and loved them for years! Phew! I’d had a disaster following a pumpkin bar recipe that grandma forgot to put down flour! So now I’m extra cautious.
Taulara said “These are what my Grandma always made and we still make them. They remind me of being little and visiting my grandparents”.
Brandan suggested rolling them in sugar and then when almost finished pushing a Hershey kiss in the middle.
After such a positive response I was even more excited to try them. Who doesn’t love a good tried and true recipe? I especially love peanut butter cookies so I was ready to get baking.
This is a classic peanut butter cookie recipe that just so happens to be gluten free. Not one of those terrible recipes where they took something yummy, tried to make it healthy, and ruined it. Be sure to share this recipe with your gluten free or celiac friends. They will love you for it! It’s not often something is this good and doesn’t have gluten.
Look how pretty they are! I played a bit with the baking time doing 9 minutes, 12 minutes, and 15 minutes. The ones baked at 9 minutes were my favorite.
The dough is very sticky so don’t worry so much about rolling in to balls. Scoop them into a round shape, roll in the sugar, and put them on the baking sheet. Once they are pressed and baked they look just fine! Even if they were ugly no one cares if cookies look bad as long as they taste good.
A Facebook user suggested leaving them on the pan for a couple minutes before moving them. It was good advice because they want to fall apart if moved too soon.