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Peanut Butter Bars

  50 servings 100 servings
Margarine or butter ? cup
(4 ounces)
1 cup
(8 ounces)
Brown sugar 3 cups
(1 pound, 2 ounces)
1 quart, 2 cups
(2 pounds, 4 ounces)
Peanut butter 1 1/3 cups
(13 ounces)
2 2/3 cups
(1 pound, 10 ounces)
Salt 1 teaspoon 2 teaspoons
Frozen egg whites, thawed

OR
Fresh large egg whites

1 ? cups


5 each
2 ? cups


10 each
Canned applesauce ? cup
(4 ounces)
1 cup
(8 ounces)
Vanilla 1 tablespoon 2 tablespoons
All-purpose flour 3 cups
(1 pound)
1 quart, 2 cups
(2 pounds)
Baking powder 1 tablespoon 2 tablespoons

Peanut Butter Glaze (see recipe that follows)

Cream margarine or butter, brown sugar, peanut butter and salt in a mixture with a paddle attachment for 10 minutes. Add egg whites, applesauce and vanilla. Mix for 1 minute or until smooth. Scrape down the sides of the bowl. Combine baking powder and flour. Add half of this to batter and mix. Add the other half and mix. Continue mixing for 1 minute or until smooth.

For 50 servings, spread 1 1/2 quarts (4 pounds, 2 ounces) of batter in a lightly greased 18- x 13- x 1-inch half-sheet pan. For 100 servings, spread 3 quarts (8 pounds, 4 ounces) in a lightly greased 18- x 26- x 1-inch sheet pan.

Bake at 350 degrees F for 25 minutes (conventional oven) or at 325 degrees F for 20 minutes (convection oven). Bake until set and light brown. Cut 18- x 13- x 1-inch pan 5 x 10. Cut 18- x 26- x 1-inch pan 10 x 10. Frost with Peanut Butter Glaze.

Serving: 1 bar

Yield: 50 servings (3 pounds, 13 ounces) or 100 servings (7 pounds, 10 ounces)

Nutrients per serving (with glaze): calories: 182; protein: 4 grams; carbohydrate: 28 grams; total fat: 6.9 grams; saturated fat: 1.4 grams; cholesterol: 0 milligrams; vitamin A: 24 RE/781 IU; vitamin C: 0 milligrams; iron: .8 milligrams; calcium: 34 milligrams; sodium: 158 milligrams; dietary fiber: 1 gram.