(National Peanut Festival Cookie and Overall Student Winner)
1 loaf white bread
1/2 cup chopped roasted peanuts
1 12-oz. jar creamy peanut butter
1/2 cup oil
1 package chocolate candy coating
Freeze loaf of bread overnight.
Remove crusts and save. Cut each slice
of bread into four or five finger size pieces.
Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes.
Crush crust to make crumbs (a food processor is helpful).
Mix bread crumbs and chopped peanuts in a paper or plastic storage bag.
Mix oil and peanut butter.
Microwave on high for 3 minutes and stir until smooth.
Dip fingers in peanut butter mixture and them put in the bag of crumbs.
Shake to coat.
Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.
Melt candy coating following package directions.
Dip fingers and place on waxed paper.
Sprinkle with remaining crumb mixture.
Store in airtight container up to 2 weeks.