During my formative years in Central New York, the “Lunch Ladies” had one treat that would create a full-on frenzy. “There’s scotch bars for lunch!” would spread through school like wildfire. Imagine a bar cookie so dense with peanut butter and chocolate chips that you needed two cartons of milk. If you have a peanut butter fanatic in your life, make this and they will worship you, albeit with peanut butter breath. Photo: Danie Woodward.
SCOTCH BARS (non-greased 9×13 dish, oven at 350)
Beat together with a mixer, until uniform:
1 1/2 sticks (3/4 cup) room temp butter
1 1/4 cup creamy peanut butter (don’t use natural here, good old store brand holds together)
1 1/2 cup brown sugar
1 tsp vanilla
Stir in, in 3 batches:
2 1/2 cups flour mixed with 2 tsp baking powder
1 bag (2 cups) chocolate chips
This mixture will be quite dry. like wet sand. Press into a 9×13 oblong pan. Bake 350 degrees 20 minutes until the top is light brown. Let cool and cut into squares.