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“These are bar cookies from the San Diego City Schools food services department as printed in the paper. I have the original newspaper clipping.”
32 squares

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine butter, sugars, peanut butter and vanilla. Cream until blended.
  3. Add one egg at a time, beating until blended.
  4. Sift flour, baking powder and salt together. Add rolled oats (or coconut) and mix.
  5. Add dry ingredients to creamed sugar butter mixture until blended.
  6. Spread batter into a greased 12 x 18 sheet pan (Also called a half sheet or 2/3 sheet pan available from restaurant supply houses.).
  7. Bake for 20 - 25 minutes. Do not overbake. Cookies should have a chewy consistency.
  8. Remove and cool for 15-20 minutes while you make icing.
  9. Prepare icing: Combine powdered sugar and peanut butter.
  10. Add very hot water and beat well until smooth consistency.
  11. Spread on cookies while still warm. Let them cool another 15-20 minutes before cutting.
  12. After cutting, remove from pan to finish cooling.
  13. Can be cut into 2 inch to 3 inch squares. Can make three dozen depending on size of bars.

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