Peanut Butter Squares

• 1/2 c. granulated sugar
• 1/2 c. packed brown sugar
• 1 egg
• 1/2 c. margarine or butter, softened
• 1/2 c. Skippy super chunk peanut butter
• 1 c. Gold Medal all-purpose or whole wheat flour
• 1 c. regular oats
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Peanut Butter Frosting (follows)
• 3 Tbsp. Hershey's cocoa
• 1 Tbsp. milk

1. Heat oven to 350u0b0.
2. Grease a rectangular pan, 13 x 9 x 2-inch. Mix sugars, egg, margarine and peanut butter in a large bowl. Stir in flour, oats, baking soda and salt.
3. Spread in a pan.
4. Bake until golden brown, 17 to 22 minutes.
5. Cool.
6. Prepare Peanut Butter Frosting; reserve 1/3 cup.
7. Stir cocoa and milk into remaining frosting until smooth.
8. If necessary, stir in additional milk until of spreading consistency.
9. Frost squares with cocoa frosting.
10. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl for marbled effect.
11. Cut into 1 1/2-inch squares. Makes about 4 dozen cookies.

sugar, brown sugar, egg, margarine, peanut butter, gold medal allpurpose, regular oats, baking soda, salt, peanut butter, cocoa, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059469 (may not work)