Instead, I'm just going to have to bake my way through it, and figured I'd start this weekend.
I started with a recipe for Peanut Thins, but added a little too much flour. The instructions call for rolling out the dough and baking it on a cookie sheet. Then, you cut the results into bars. However, my dough was just too crumbly.
Instead, I patted into a ceramic baking dish and baked it a bit longer than the instructions indicated. And instead of frosting the resulting bars with a thin, confectioners' sugar icing (a recipe also in the cookbook) and then topping them with chopped peanuts, I opted for my favorite fudgy chocolate frosting. 
The results were delicious, if not a bit dense. Cut these into small pieces, as the original recipe is supposed to make four dozen.
Peanut Butter Bars with Fudgy Frosting
3/4 cup shortening (can be part butter or margarine)
1 cup brown sugar, packed
1/4 cup peanut butter
1 egg yolk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
Heat oven to 350 degrees. Mix shortening, sugar, peanut butter, egg yok and vanilla until light and fluffy. Add flour and mix thoroughly. Knead dough with hands to form a ball. Grease a 6-inch-by-6-inch ceramic baking dish and pat dough into it. Bake for about 16 minutes or until golden brown and toothpick inserted comes out clean.
Let cool and frost with chocolate buttercream.
Chocolate Buttercream Frosting
1/4 cup solid vegetable shortening
1/4 cup butter, softened
1/3 cup cocoa
1/2 teaspoon vanilla extract
2 cups confectioners sugar, sifted (add more for thicker frosting)
2 tablespoons milk (add more for thinner frosting)
In a large bowl, mix together shortening and butter with electric mixer. Gradually add in cocoa. Add vanilla.
Carefully mix in sugar, one cup at a time. Scrape sides of the bowl every so often. Add milk until the frosting is fluffy.