Skip to main content

Peanut Butter Bars

Joe saw these and requested them a couple weeks ago. I just got around to making them last night and OMG worth it!!! Super simple and I think they will freeze well as a sweet treat later. I chose crushed graham crackers for the peanut butter layer and topped it with finishing salt and crushed pretzels. Next time I wanna try making them in cupcake tins so they are single serve and cuter.

Comments

  1. JeffJune 2, 2020 at 1:42 PM

    You mean you'll have any left to freeze? Not if I was there - they look dangerously good. Like choco-pnut butter crack!

    ReplyDelete
  2. EnJune 2, 2020 at 9:25 PM

    Seriously, who are our computer people? C? Brian? Anyone? I need someone to program a way for me to eat what I see on the computer. These are right up my street and look delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Strawberry Rhubarb Pie (Brian)

A trip to the Tigard farmers market this morning paid off with a half flat of super sweet strawberries.  Their sweetness sealed their fate to be married to tart rhubarb in a pie.  In a few hours they will be joined by the best man, a butter crust, and the maid of honor, vanilla ice cream, and Tom and I will hold the wedding party of their (short) lives for the lot of them in our mouths and stomachs.
2 comments
Read more

Berry Tarts

I've had this recipe for several years and finally got around to making these Memorial Day weekend. Vanilla pastry cream in a sweet pastry crust. Then topped with apricots lightly sauteed in butter and apricot preserves with blueberries added. Next up is chocolate pastry cream in a chocolate pastry crust with fresh raspberries. Then when local peaches are here it'll be time to try the peach thyme tart variation.  This time of year is perfect for do many foods!
2 comments
Read more

Chocolate Cherry Tart (Jeff)

The basic pastry cream tart recipe from Memorial Day weekend, but with cocoa powder added to the crust and pastry cream filling for a double hit of chocolate. The cherries were simmered in a combination of Port and Sherry with freshly grated nutmeg. 
2 comments
Read more