Jenni's StoryPeanut butter, chocolate, and toffee... With the Christmas season approaching, the smell of chocolate is in the air. I found this recipe in my "Disney - Family Fun" magazine.
butter, room temperature
Find more recipes at goboldwithbutter.com
creamy peanut butter
packed brown sugar
1 1/2 c
quick cooking oats (not instant)
semi-sweet chocolate chips
toffee bits (not the toffee/chocolate bits)
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 350°. Line a 9- by 13-inch baking pan with foil so that the ends extend over the edges of the pan by at least 2 inches.
2In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.
3Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).
4Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small spatula, spread the chocolate evenly over the crust.
Sprinkle the toffee pieces over the chocolate, gently pressing them into place.
5Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into rectangles.
Tips:For maximum freshness, store the bars in the refrigerator.
About this Recipe
Jenni K AnCsMom - Nov 30, 2011
Jenni K [AnCsMom] has shared this recipe with discussion groups:
Everything Desserts made Easy
Blondies & Brownies
Peanut Butter and Chocolate - The Perfect Marriage
S.A.H.M.A.W. (Stay at home Mothers and Wives
Deneece Gursky Smokeygirlxo - Dec 1, 2011
sound yummy jenni!
Vanessa "Nikita" Milare Kitkat777 - Dec 1, 2011
JBanana S. JBanana - May 20, 2013
Verrrry sweet! I'll probably add more PB next time. Easy recipe; my 11 year old handled most of it by herself.
Pat Duran kitchenchatter - Sep 2, 2013