From the April 18, 1973 issue of The Post’s Empire magazine. Makes 2 dozen bars.
Ingredients
3 extra-large eggs
1¼ cups sugar
½ cup plus 2 tablespoons firmly packed brown sugar
½ cup smooth peanut butter
¼ cup solid shortening
1½ teaspoons vanilla
2 cups unsifted flour
2¼ teaspoons baking powder
¾ teaspoon salt
Chopped or whole peanuts (optional)
Chocolate frosting
Directions
Combine eggs, sugar, brown sugar, peanut butter, shortening and vanilla. Beat at medium speed of electric mixer until thoroughly mixed. (No need to cream eggs, sugar and shortening for this recipe.)
Sift together flour, baking powder and salt. Gradually add flour mixture to peanut butter mixture. Mix until very well blended. (Batter will be very stiff.)
Using a spatula that has been dipped in water, spread the batter in a greased 9-by-13-inch pan. Sprinkle with peanuts, if desired.
Bake about 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan about 10 minutes. While still warm, cut into bars. Let cool completely in pan. Ice with your favorite chocolate frosting.
