Cooling Off

I really like these. They are so rich and the soft outside peanut butter part with the chocolate is just so tasty. A holiday tradition since the key ingredient seems to only be available at Costco and the grocery stores between October and December. I don’t know where this recipe came from originally, but my mom makes them and I make them now too.


1 cup margarine
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
3 eggs
1 teaspoon vanilla

1 teaspoon baking soda
2 cups flour
1 cup oatmeal (quick oats)

54 Icy Squares™ (depends on size you make them)

Makes 4 and a half dozen. Right to the half dozen last time I made them.

Mix the margarine, brown sugar, white sugar, eggs and vanilla well. Add in the baking soda, flour and oats and mix well again.

Ready to Go In

Spoon by the tablespoon-full into a small muffin tray, bake at 350F for 10 minutes (do not overcook) then press in an unwrapped icy square in the middle of each and let cool in the pan for 15 minutes before carefully pulling them out to cool on a racks. I keep the icy squares in the freezer right until I take the pan out of the oven. It makes it easier. They still liquefy, but not as bad and start to firm up again quicker. These things freeze great, but they need about an hour to get to a decent eating temperature. Otherwise the Icy Squares™ will be too hard.

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