Peanut Butter Fingers

For 9x13 size, spray pan with non-stick spray and line with parchment.
For sheetcake/jellyroll-size pan, double the recipe and line sheet cake pan with foil and spray with non-stick spray

1/2 cup (1 cube) margarine
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/3 cups peanut butter
1/2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flour
1/2 cup quick oats
1/2 cup rolled oats
(Or just use 1 cup of either kind oats)
More peanut butter to spread on after baking

Cream together butter and sugars.  Add eggs, peanut butter and vanilla.  Add dry ingredients and mix well.  Spread into prepared pan (see note above), using fingers dipped in flour.  Bake at 350 degrees 15-20 min. until done.  Remove from oven.  Let sit for about 5 min.  While still hot, spread additional peanut butter over hot bars.  Put in refrigerator to cool completely, so peanut butter firms up.  When cold, lift parchment out of pan, spread with frosting, and cut into bars or squares.

Frost with Chocolate Buttercream Frosting