Doubly Peanutty Bars

Peanut butter fans, have I got the treat for you!  It's the ultimate in smooth, rich, chewy peanut buttery bar perfection.  Without any pesky "extras" to get in the way of your peanut butter enjoyment (though the addition of chocolate, peanut butter chips, or chopped peanuts wouldn't be bad either).  When that peanut butter craving strikes, raid that pantry for a few ingredients (that you probably already have) and bake up a batch of these Double Peanut Butter Bars.  You won't be sorry :)

Recipe Notes:

• This recipe is a slight variation on one I made previously. It has a cooked peanut butter icing instead of chocolate chips and nuts, and I baked it at a higher temperature to speed things along (not to mention I had two other pans of cookies that needed the 375°F bake temp.).
• Chunky things like chips and nuts might make it difficult to spread the icing around, so if you plan on adding any goodies, either add them to the base before pressing it into the pan or sprinkle them on top of the icing before it sets. 
• When the bars come out of the oven, don't be concerned if they smell less peanut buttery and more...well, cake mixey.  Whether it was the overnight rest or the amazing goodness of the icing, the finished bars didn't have a hint of "from the box" taste. 
• By all means, cut this recipe in half if you don't want to eat the whole pan by yourself  plan on feeding a crowd.

Double Peanut Butter Bars  (Makes a 13 x 18" pan)

Base:
1 cup packed brown sugar
1 cup creamy peanut butter
⅔ cup oil
4 eggs
¼ cup water
2 (18.25 oz.) boxes white cake mix

Icing:
See recipe below

Preheat oven to 375°F. Line a 13 x 18" sheet pan with foil and lightly grease.

Mix brown sugar, peanut butter, oil, and eggs until smooth and incorporated.  Add water and cake mixes, the mix thoroughly to combine.

Spread batter evenly in greased pan. You may have to get your hands involved, as it's the easiest way to smooth out the batter. Bake in a 375°F oven for 20-25 minutes, or until center tests done. Cool completely, then top with peanut butter icing (recipe follows).  Allow icing to set completely, then cut into small bars and serve.  (I cut mine into 64 bars.)


Peanut Butter Icing 
From Southern Plate

2 Tbl. shortening
2 Tbl. margarine (I used butter)
7 Tbl. milk
¼ tsp. salt
1½ cups sugar
1 tsp. vanilla extract
½ cup creamy peanut butter

Combine shortening, margarine/butter, milk, salt, and sugar. Bring to a rolling boil in a heavy saucepan, stirring constantly to prevent scorching. Once it reaches a boil, let boil for one to two minutes without stirring. Remove from heat and add vanilla and peanut butter. Beat until smooth and quickly spread onto cake.