USDA School Cafeteria Peanut Butter Bars with Glaze from 1988

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).


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”.