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Note - for the right kind of peanut butter and frosting see my notes at the bottom of the directions.
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Preheat the oven to 350u00b0. Grease or spray an 18x13 inch pan (also called a half sheet pan.).
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Cream first three ingredients together.
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Add the vanilla, eggs and peanut butter and combine.
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Sift together the flour, baking soda and salt together then mix into the wet.
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Spread this out evenly on the greased sheet cake pan.
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Bake for 15 minutes until golden brown and toothpick comes out clean but it should be set up.
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While hot spread with the 1 1/2 cups creamy peanut butter on top.
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Cool so that the peanut butter has become solid again then spread frosting on top and let it set up so it will hold up to cutting and then cut into bars.
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Notes: (about ten to fifteen years after originally posting, figured I'd update):
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* Brown sugar, I've always used light because I never see dark in the store but I don't think either would matter.
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* The peanut butter should be the hydrogenated kind if you want how they really taste. Organic or natural is not the same and doesn't harden up like the cheap stuff does.
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* The photo was taken by me YEARS ago when I posted it, this is just regular buttercream chocolate frosting, you can also used the kind off the shelf in the store, it's NOT boiled frosting, lunch ladies would never have time to make that.
