Peanut Butter Fingers
(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.