Peanut Butter Bars

Rating: 
Makes: 50 or 100 Servings
Trans fat-free margarine
4 oz
1/2 cup
8 oz
1 cup

1. Cream margarine, brown sugar, peanut butter, and salt in mixer with a paddle attachment for 10 minutes on medium speed.

Brown sugar, packed
1 lb 2 oz
3 cups
2 lb 4 oz
1 qt 2 cups
Peanut butter
13 oz
1 1/3 cups
1 lb 10 oz
2 2/3 cups
Salt
1 tsp
2 tsp
Frozen egg whites, thawed
9 oz
1 cup
1 lb 2 oz
2 cups

2. Add egg whites, applesauce, and vanilla. Mix on low speed for 1 minute or until smooth.

OR
Fresh, large egg whites
5 each
10 each
Unsweetened applesauce
4 oz
1/2 cup
8 oz
1 cup
Vanilla
1 Tbsp
2 Tbsp
Whole wheat/enriched blend flour
1 lb
3 3/4 cups
2 lb
1 qt 3 1/2 cups

3. In a separate bowl, combine flour and baking powder.

baking powder
1 Tbsp
2 Tbsp

4. Add half of the dry mixture to batter and mix for 1 minute on low speed. Scrape down the sides of bowl. Add the other half of the dry mixture and mix for 1 minute on low speed, or until smooth.

5. For 50 servings, spread 4 lb 2 oz (approximately 1 qt 2 cups) of batter into each half-sheet pan (13" x 18" x 1") which has been lightly coated with nonstick cooking spray. For 100 servings, spread 8 lbs 4 oz (3 qt) into a sheet pan (18" x 26" x 1").

6. Bake until set and light brown: Conventional oven: 350° F for 25 minutes Convection oven: 325° F for 20 minutes

7. For 50 servings, cut half-sheet pan 5 x 10 (50 pieces per pan). For 100 servings, cut sheet pan 10 x 10 (100 pieces per pan).

8. Frost with Peanut Butter Glaze (C-27).

Serving

1 bar provides 1/2 oz equivalent grains.

Notes

A new nutrient analysis will be coming. Updated July 2014.  Restandardization in progress.

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