USDA School Cafeteria Peanut Butter Bars with Glaze from 1988

Makes 50 Peanut Butter Bars on a half-sheet pan (13" x 18" x 1").

1/2 cup (4 oz) Margarine or butter
3 cups (1 lb 2 oz) Brown sugar, packed
1 1/3 cups (13 oz) Peanut butter
1 tsp Salt
5 Fresh large egg whites
1/2 cup (4 oz) Canned applesauce
1 Tbsp Vanilla
3 3/4 cups (1 lb) Enriched all-purpose flour
1 Tbsp Baking powder

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

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

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

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 pan release spray.

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).

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


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Peanut Butter Glaze

Makes 50, 1 Tbsp servings, about 3 cups, about 1 lb 7 oz

3 3/4 cups (13 oz) Powdered sugar
1/2 cup (4 oz) Peanut butter
3 Tbsp Corn syrup
1/2 cup Lowfat 1% milk

1. Cream powdered sugar and peanut butter in a
mixer with a paddle attachment for 5 minutes
on medium speed.

2. Add corn syrup and lowfat milk and mix for 5
minutes on low speed until smooth.

3. Spread over slightly cooled peanut butter bars.

4. Use 1 lb 7 oz (3 cups) for each half-sheet pan
(13" x 18" x 1").

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".