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

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

Date filled sticky buns (Jeff)

This recipe graces the cover of April's Bon Appetit. It's made in a food processor which makes it a snap and really fun to put together. The dough does an over-night slow rise in the frig, perfect for a weekend brunch. I made it a second time using the dough base and substituting pesto, parmesan and prosciutto for a savory filling. 
6 comments
Read more

Carbonara Cween (by En)

C and I took an incredible trip to Italy last year, making our way through much of beautiful Tuscany. We were stunned by the rich history and the art but also, of course, the food! Rome left an indelible mark in our hearts' memory with what is arguably the king (or cween) of all pastas: pasta carbonara. The dichotomy of the dish lies in its simple ingredients (pasta, cheese, bacon and black pepper, if you're a rebel) plus the crucial combination of timing and chemistry to avoid an unappealing egg scramble and divine a sauce so silky and smooth you could cry. After much research, my first attempt was a success. I have since repeated it 3 times just to be sure it wasn't a fluke. Because, you know... science.                                                         Before    ...
3 comments
Read more