Cafeteria Bars

​1 ¼ cup butter, softened, divided
¾ cup sugar
¾ cup packed brown sugar
1 ¾ cups creamy peanut butter, divided
2 eggs
2 ½ teaspoons vanilla, divided
1 ½ cups flour
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups quick oats
¼ cup milk
2 tablespoons baking cocoa
3 cups powdered sugar, sifted
 
1.  Preheat oven to 350 degrees and spray a 11x15 inch jelly roll pan with cooking spray.
 
2.  Cream together ¾ cup butter, sugar, and brown sugar until combined and fluffy.  Add ¾ cup peanut butter and combine well.  Beat in eggs, one at a time, and 1½ teaspoons vanilla.  Gradually stir in flour, salt and baking soda, then oats, until well mixed.  With wet hands, pat evenly into prepared sheet and bake until lightly browned around edges, 12-13 minutes.  Cool on a wire rack for 15 minutes.  
 
3.  Microwave remaining peanut butter until warm and easily spreadable.  Spread onto crust layer and refrigerate until cooled, 15 minutes.  Meanwhile, melt remaining ½ cup butter in a medium saucepan; add milk and remaining 1 teaspoon vanilla and bring just to a boil.  Remove from heat and whisk in cocoa, then, gradually, powdered sugar, whisking well to beat out any lumps.  Set aside until slightly cooled, but still pourable.
 
4.  Remove crust from refrigerator and ensure that peanut butter has cooled. Pour chocolate frosting evenly over peanut butter.  Carefully spread chocolate into an even layer.
 
5.  Return pan to refrigerator and chill completely before slicing into bars.  Store covered in refrigerator between layers of waxed paper. 
 
Revised September 2017