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Homemade Take 5 Candy Bars

Posted in Recipes, tagged , , , , , , , on April 11, 2013 | 20 Comments »

Pretzels and caramel…what a great combination!

They are the ingredients for this months Behind the Curtain dessert challenge! As soon as I saw the ingredients, I knew what I wanted to make…homemade Take 5 candy bars! Layers of pretzels, peanut butter, caramel, and peanuts, all covered in chocolate. YUM!

I ended up making 2 batches of these, as I wasn’t completely happy with the first batch- the peanuts didn’t stick to the caramel. I knew what I did wrong right away (I let the caramel cool too much), so it was an easy fix. The funny thing is that the first batch was gone before I made the second batch (5 days later)! Yeah, they are that good (even without the peanuts!). I have a feeling the second batch won’t last much longer!

Homemade Take 5 Candy Bars

Homemade Take 5 Candy Bars

Mini pretzels (I needed 77 + a few broken pieces)

Peanut Butter Layer:
2 cups creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract

Caramel Layer:
1/4 cup butter
1/2 cup sugar
3/4 cup light corn syrup
1 cup heavy cream (also called whipping cream)
5 oz (just shy of 2/3 cup) sweetened condensed milk
1 cup salted peanuts, finely chopped

Milk chocolate for dipping

Line an 10 x 15 inch cookie sheet with aluminum foil and spray lightly with cooking spray. Set aside.

To make the peanut butter layer:
In a microwave-safe bowl, mix together the peanut butter, powdered sugar, and vanilla extract. Stir until all the powdered sugar has been incorporated. Microwave for 20 seconds on high, then stir. Repeat this again. Spread the mixture evenly on the aluminum foil of your prepared pan. Place your pretzels onto the peanut butter mixture, leaving a very small space between each one (enough for a knife to go through). Note: Mine was 7 pretzels across and 11 pretzels down. This left me with a space along the bottom that wasn’t wide enough for another row of pretzels, so I filled it with broken pretzels. Place the tray in the freezer while you are making the caramel layer.

To make the caramel layer:
In a large saucepan, combine all the ingredients except for the peanuts. Place this over medium heat and bring to a boil, stirring continuously. Boil (continue stirring- the caramel will burn if you stop stirring) until the mixture reaches 236 degrees. Remove from the heat and stir until it stops bubbling. Add in the chopped peanuts. Set aside for a moment.
Remove the cookie sheet from the freezer. Carefully flip the peanut butter layer onto a cutting board (or another large cookie sheet). Peel off the aluminum foil and place it back onto the original cookie sheet. Your peanut butter layer should now be facing up. Transfer this onto the aluminum foil (if it breaks, that’s ok, just press it back together).* Pour the caramel layer over the peanut butter in an even layer. Note: I only used 3/4 of the caramel and poured the rest into a greased ramekin.** Set the cookie sheet aside to cool completely (about an hour).

After an hour, place the cookie sheet in the refrigerator for an hour.

To finish the candy bars:
Line a cookie sheet with wax paper. Set aside. Melt the milk chocolate according to your favorite melting method. Remove the candy from the refrigerator and flip it out onto a cutting board. Remove the aluminum foil. Cut the candy, following the spaces between the pretzels, making 11 rows. Then cut after every 2nd pretzel (see picture below). Flip the candy over (this is the last time, I promise!), and using a fork, dip each piece into the melted chocolate. Let the excess drip off for a second, then place it onto the wax paper lined cookie sheet. Repeat until all the candy has been dipped (or you run out of room on the cookie sheet). Refrigerate for 5-10 minutes, or until the chocolate has set. Peel the candy off the wax paper, and if needed, finish dipping the rest of the candy. Enjoy!

Notes:
*The process I just described- I am having you invert the candy. I did this as the peanut butter mixture is a little too thick to spread it on top of the pretzels (and to keep the pretzels in nice, neat rows).
**I only used 3/4 of the caramel in order to keep all the layers even in thickness. If you like more caramel, go ahead and use all of it for your candy bars.

Homemade Take 5 Candy Bars

Homemade Take 5 Candy Bars

This is showing the peanut butter/pretzel layer inverted. Now it’s ready for the caramel.

Homemade Take 5 Candy Bars

Made with love, not calories!

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Peanut Butter Chocolate Chip No-Bake Granola Bars

Posted in Recipes, tagged , , , , on April 3, 2013 | 4 Comments »

A few weeks ago I made 2 flavors of granola bars. I already shared the cinnamon raisin recipe, so here is the 2nd recipe. This time, I added peanut butter and some mini chocolate chips! The texture is the same as the previous batch- soft and chewy! These were the favorite of the 2 flavors, and I can’t wait to make them again. I have a bag of mini Reese’s pieces that would be wonderful used in place of the mini chocolate chips!

Peanut Butter Chocolate Chip No-Bake Granola Bars

One Year Ago: Peanut Butter and Jelly Bars

Peanut Butter Chocolate Chip No-Bake Granola Bars
Makes 12 bars

1/4 cup butter
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1/4 cup honey
1/8 teaspoon salt
2 cups quick oats
1 1/2 cups rice krispie cereal
1/4 cup mini chocolate chips, divided

Line a 13 x 9 inch baking pan with aluminum foil. Spray the foil with cooking spray, then set aside.

In a large mixing bowl, combine the oats and cereal. Set aside.

In a small saucepan over medium heat, combine the butter, brown sugar, peanut butter, and honey. Once the butter has melted, add in the salt. Bring this mixture to a boil while stirring continuously. Once the mixture comes to a boil, remove from the heat and immediately pour over the oat mixture. Stir this until everything is well combined and the oats all look coated in the sugar mixture, then add in 2 tablespoons of the mini chocolate chips. Transfer the granola to the prepared pan and press evenly and firmly. Note: the mixture may be warm, so be careful. Sprinkle the remaining mini chocolate chips over the top and press them into the granola bars. Place the pan in the refrigerator for 15 to 20 minutes, to allow the granola bars to firm up. Remove the pan from the refrigerator, lift the aluminum foil from the pan, and cut the bars using a sharp knife. Enjoy!

Peanut Butter Chocolate Chip No-Bake Granola Bars

Made with love, not calories!

I’m linked at: Cornerstone Confessions, Semi Homemade Mom, Hungry Little Girl, With a Blast, The Shady Porch, DJ’s Sugar Shack, Back for Seconds, Wednesday Whatsits, Lady Behind the Curtain, The Busy B Hive.

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Peanut Butter Chocolate Caramel Cookies

Posted in Recipes, tagged , , , , , , , on December 2, 2012 | 5 Comments »

Here is day 2 of the 12 Days of Christmas Cookies!

Peanut butter, chocolate, and caramel!

I really don’t think I need to say anything more about this cookie. You aren’t going to read it anyways! You are probably already scrolling down to see the recipe!

Well, if you are sticking around and reading this…thank you :) , though I won’t take up too much more of your time. Here we have peanut butter cookie dough that is wrapped around a Rolo. The Rolo’s that I used are relatively new to the stores- Rolo minis. If you can’t find the minis, you can always use the regular sized Rolo’s, just cut them in half. Oh, and the mini Rolo’s are already unwrapped- which means you can eat them faster (not that I do that!).

Peanut Butter Chocolate Caramel Cookies
Recipe lightly adapted from Land O’Lakes 

11 tablespoons butter, softened
1 cup light brown sugar, packed
3/4 cup sugar
3/4 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flour
1- 8 oz. package of Rolo minis

Preheat oven to 375 degrees.

In a large mixing bowl, cream together the butter, sugars, and peanut butter. Add in the eggs and vanilla. Stir in the baking soda, salt, and flour and mix until well combined.

Using a medium-sized ice cream scoop, scoop out the dough and place it in the palm of your hand. Flatten it slightly and place a Rolo in the center. Fold the dough around the Rolo to seal it completely (work the dough to make sure there are no holes or cracks all the way around). Place the dough ball seam side down on a parchment paper lined cookie sheet, leaving 2 inches between each cookie. Bake in a preheated oven for 10-11 minutes, or until the edges are a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and cool completely. Enjoy!

Made with love, not calories!

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Chocolate Peanut Butter Cap’n Crunch Cookies

Posted in Recipes, tagged , , , on August 8, 2012 | Leave a Comment »

So, you know that I love chocolate, right? Well, so does my mom! It’s all her fault…I mean- THANKS MOM!!!

We have this annoying  crazy habit of searching out new chocolate items. Chocolate Chex Mix, Chocolate Chip Cookie Dough Bites candy (which IMO are gross), Coconut M&M’s…if it’s got chocolate in it or on it, we are buying it!

Recently my mom gave me a box of NEW! Cap’n Crunch’s Chocolatey Crunch cereal. The pieces are so small! I don’t remember Cap’n Crunch being that tiny. Anyways, as I am not a big cereal with milk fan (I prefer to eat it dry), and it doesn’t get eaten very quickly, I decided to bake with it. Yup…pretty much anything can be tossed into cookie dough! Add some peanut butter and…wait for it…CHOCOLATE CHIPS, and you have a pretty good cookie!

Chocolate Peanut Butter Cap’n Crunch Cookies
Adapted from Picky Palate
Makes 24 cookies
Prep time: 8 minutes     Bake time: 12-13 minutes

8 tablespoons butter (1 stick), softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
2 teaspoons vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 cup crushed Chocolatey Crunch cereal + 1/2 cup cereal (not crushed)
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.

In a large mixing bowl, cream together the butter, sugar, brown sugar, and peanut butter. Add in the egg and vanilla and stir to combine. Add in the salt, flour, and 1 cup crushed cereal and mix well. Fold in the 1/2 cup cereal and mini chocolate chips.

Using a medium-sized ice cream scoop, scoop out the dough onto parchment paper lined cookie sheets, leaving about 3 inches between each cookie. Bake in a preheated oven for 12-13 minutes or until the cookies are set and lightly golden brown. Remove from the oven and let  cool for 8 minutes. After 8 minutes, move cookies onto cooling racks and cool completely. Enjoy!

Made with love, not calories!

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Ice Cream Sunday: Peanut Butter Delight

Posted in Recipes, tagged , , , , , on July 22, 2012 | 3 Comments »

I had originally wanted to call this Peanut Butter with Reese’s Pieces and Chocolate Swirl Ice Cream.

I decided that was WAY too long!

So, while Peanut Butter Delight doesn’t really tell you what’s in store, hopefully the name is intriguing enough to draw you in!

I modified my vanilla ice cream base, by substituting some of the egg yolks for peanut butter. Then, after the ice cream had churned, I added in Reese’s Pieces.

And then…because I just can’t leave well enough alone…I added a chocolate swirl as I scooped the ice cream into its container. I must have chocolate with peanut butter. Ok, I really don’t have to, but do you want to deprive me of this? No? I didn’t think so!!

This is a very thick ice cream, so I recommend leaving it out on the counter for a few minutes before trying to scoop it. The peanut butter really comes through and I like the crunch from the candies. And the chocolate swirl- well, let’s just say that it makes me happy! :)

Peanut Butter Delight
Chocolate Swirl lightly adapted from Epicurious 

Peanut Butter Ice Cream:
1 1/2 cups heavy cream
2 1/2 cups half and half
4 egg yolks
1 cup sugar
1 cup creamy peanut butter
1 1/2 cups Reese’s Pieces

Chocolate Swirl:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
2 tablespoons Special Dark cocoa powder
4 tablespoons cocoa powder (I used Hershey’s)
1/4 teaspoon vanilla bean paste

To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat.

In a large mixing bowl, stir together the egg yolks, sugar, and peanut butter, until the mixture is well combined.

Once the cream mixture comes to a simmer, pour 1/3 of the cream mixture into the egg yolk mixture and whisk quickly to combine, making sure the mixture is smooth before moving on. Repeat this step 2 more times, until all the cream has been incorporated into the egg yolk mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.

To make the chocolate swirl:
In a medium-sized saucepan, whisk together the sugar and cocoa powders. Add in the corn syrup and water and mix well. Bring to a boil, stirring constantly, over medium heat. Once the mixture is boiling, continue to boil for 1 minute, then remove it from the heat and add in the vanilla bean paste. Let the mixture cool completely, then store in the refrigerator until ready to use (the mixture will thicken slightly once chilled).

After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, leave the machine running and add in the Reese’s Pieces. Let the machine run for a couple of minutes to incorporate the candies, then scoop (or pour- the ice cream should be a thick milkshake consistency) half into a freezer-safe container. Spoon on a layer of the chocolate sauce, then repeat with the remaining ice cream and chocolate sauce. Cover and freeze for at least 4 hours. Serve and enjoy!

*Notes: I don’t fill my ice cream machine’s canister the whole way- I only like to fill it 1/2 to 3/4 of the way, so I did my ice cream in 2 batches (and only added half of the Reese’s Pieces to each batch). The peanut butter ice cream base is thicker than most, so only filling the ice cream machine half-way, allowed the machine to incorporate a lot of air into the ice cream, in order for the finished product to be nice and creamy (not rock hard!). Had I tried to pour the whole batch in, it would not have had enough room to expand. Keep in mind, my ice cream machine is only a 1.5 Quart capacity. If your machine holds more, you may be able to run this as 1 batch.

Before…

After!!! Brownie, ice cream, chocolate sauce, Reese’s Pieces!!

Made with love, not calories!

I’m linked to:
Petite Hermine, Addicted to Recipes, Sweet as Sugar Cookies, Sumo’s Sweet Stuff, An Original Belle

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Brownie Whoopie Pies with Peanut Butter Filling

Posted in Recipes, tagged , , on July 18, 2012 | 6 Comments »

These came about when I was looking for ideas to use up extra peanut butter frosting. I had made too much for another baking project and didn’t want it to go to waste. You might recall that I love brownies, so a brownie whoopie pie filled with peanut butter frosting is a wonderful thing!

Brownie Whoopie Pies with Peanut Butter Filling
Whoopie pie recipe lightly adapted from A Baked Creation
via the Clinton St. Baking Company Cookbook
Makes: 12 sandwiches
Prep time: 18 minutes (10 active, 8 non-active)
Bake time: 11 minutes

Brownie Whoopie Pies:
1 tablespoon coconut oil
1 teaspoon butter
2 cups semi-sweet chocolate chips
2 eggs
3/4 cup light brown sugar, lightly packed
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flour

Peanut Butter Filling:
1/4 (1/2 stick) cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
3-4 tablespoons half and half

To make the whoopie pies:
In a medium-sized microwave-safe bowl, combine the oil, butter, and chocolate. Microwave for 30 second intervals, stirring after each one, until the chocolate is melted. Set aside.
In a small bowl, whisk together the flour, salt, and baking powder. Set aside.
In a large mixing bowl, whisk together the eggs, brown sugar, and vanilla extract. Stir in the melted chocolate mixture and mix well. Fold in the flour mixture until just combined. Cover the bowl with plastic wrap and place in the freezer for 6-8 minutes.

Preheat oven to 350 degrees.
Using a medium-sized ice cream scoop, scoop out the dough onto a parchment paper lined cookie sheet. Bake in a preheat oven for 10-12 minutes or until the tops look set. Remove from the oven and let cool for 10 minutes. After 10 minutes, move cookies onto cooling racks and let cool completely before filling.

To make the peanut butter filling:
In a stand mixer (or using a hand mixer) with the whisk attachment, combine the butter and peanut butter. Mix until well combined. Turn the mixer on low speed and add in the powdered sugar and the half and half, starting with 2 tablespoons and adding more until you get the consistency of frosting/filling that you prefer. Set aside.

To assemble the whoopie pies:
Flip over 12 brownie whoopies/cookies so that the bottoms are facing up. Spread or pipe on the peanut butter filling, then top with the remaining 12 cookies. The whoopie pies hold well, so you don’t have to be concerned with eating them all the same day!! Enjoy!

Made with love, not calories!

I’ve linked up to:

DJ’s Sugar Shack, Simply Sweet Home, Happy Hour Projects, Six Sister’s Stuff, Simple Living, Crazy for Crust.

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National Food Day: Chocolate Ice Cream

Posted in Recipes, tagged , , , on June 7, 2012 | 1 Comment »

June 7th is National Chocolate Ice Cream Day!

I love making homemade ice cream! That is a good thing, because I also love eating ice cream! Sadly, it doesn’t matter what time of year it is- I will eat ice cream! Trying to eat it quickly on a hot, summer day, so that it doesn’t melt, or underneath an electric blanket in the wintertime!

When I was a little girl, I wasn’t allowed to get ice cream cones. I didn’t eat the ice cream fast enough and it would drip all over! I’m sure you have all seen that little kid with ice cream dripping down their hands and the front of their shirts! My dad would have to hurry up and finish his ice cream, just so he could help me with mine! Well, that only happened a couple times, and then the ice cream cones stopped! Everything came in a cup. I am still a slow ice cream eater, so if I want a cone (rare, but it happens!), I ask for a cup also!

I have made this chocolate ice cream before (before the blog!) and I really like the taste of it. However, I like “stuff” in my ice cream, so I decided to put a peanut butter swirl in it! Ok, I have to tell you that the ice cream is really good, as is. I just can’t leave well enough alone. I top my ice cream with chocolate syrup and mini peanut butter cups. Clearly I have ice cream issues!

Chocolate Ice Cream with Peanut Butter Swirl
Recipes lightly adapted from Food Network and About.com

Ice Cream Base:
2 1/2 cups half and half
1 1/2 cups heavy cream
1/2 cup cocoa powder
7 egg yolks
1 1/3 cups sugar
2 teaspoons pure vanilla extract

Peanut Butter Swirl:
1/2 cup peanut butter
1/2 cup heavy cream
2 tablespoons corn syrup
2 tablespoons light brown sugar

In a medium-sized saucepan, whisk together the heavy cream, half and half, and cocoa powder. Bring to a simmer over medium heat.

In a large mixing bowl, whisk together the egg yolks and sugar, until the mixture is a light yellow (about 3 minutes).

Once the cream mixture comes to a simmer, pour 1/3 into the egg yolk/sugar mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the sugar mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain into a heat-safe bowl. Let cool to room temperature, then stir in the vanilla extract, cover and refrigerate for at least 4 hours.

To make the peanut butter swirl: In a small saucepan over medium-low heat, combine the peanut butter, heavy cream, corn syrup, and brown sugar. Whisk or stir until the mixture is smooth and the sugar is dissolved (this will only take a few minutes). Remove from the heat, spoon into a heat-safe bowl, and let cool to room temperature.

After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container, layering with the peanut butter swirl. Cover and freeze for 4 hours. Serve and enjoy!

*Notes: I don’t fill my ice cream machine’s canister the whole way- I only like to fill it 1/2 full, so I did my ice cream in 2 batches (and only added half of the peanut butter swirl to each batch).

Layer of chocolate ice cream

Ok, not the prettiest of pictures, but the peanut butter mixture is going to be covered up by more chocolate ice cream!

Made with love, not calories!

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Chocolate Peanut Butter Pudding Cake

Posted in Recipes, tagged , , , on May 16, 2012 | Leave a Comment »

If I am invited out to dinner or over to someones house, the first thing I think of, is what can I bring for dessert!

I’m sorry. I can’t help it!

Plus, the restaurants by me, only offer mass-produced desserts. You know the ones- $7 for a piece of cheesecake (that’s nothing fancy), or the generic brownie and ice cream.
Now, I love brownies and ice cream, but it had better be a good brownie- and most of the time, it is not. So, I bring my own dessert.

The other night, Nick and I joined some friends for a late dinner and I made dessert! An easy to prepare pudding cake. Have you ever made one of these? Aren’t they cool? Pouring hot liquid over the batter, it magically becomes a yummy pudding while it bakes! I can’t wait to try a few more flavor combinations. For this one, I stuck to a classic: chocolate and peanut butter!

Side note: the picture below was not from the restaurant! I was too busy eating to take a picture. I had more the next night, with ice cream- that’s the picture you see below!

Chocolate Peanut Butter Pudding Cake
Adapted from Food.com
Makes 6 servings
Prep time: 10 minutes     Bake time: 25-30 minutes

3/4 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 egg
1/4 cup peanut butter
1 cup Reese’s peanut butter cups minis, halved
3/4 cup brown sugar, lightly packed
1/4 cup cocoa powder
1 cup boiling water

Preheat oven to 350 degrees. Spray an 8 inch pan with cooking spray, then set aside.

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the milk, egg, and peanut butter till smooth. This will take a few minutes. Once smooth, add into the flour mixture and stir to combine. Add in the mini Reese’s cups, then spoon the batter into the prepared pan.

Using the medium-sized bowl (you don’ have to clean it first), whisk together the brown sugar, cocoa powder, and the boiling water. Once the mixture is smooth, pour this over the peanut butter batter. Don’t stir! Bake for 25-30 minutes or until the top is set. Remove from the oven and let cool for 10 minutes. Serve warm and enjoy!

Made with love, not calories!

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National Food Day: Peanut Butter & Jelly

Posted in Recipes, tagged , , , on April 2, 2012 | 8 Comments »

I came across a list of American Food Holidays. The list is amazing! Almost everyday is a food holiday! From soups, to alcohol, to sweets, to pastries…they all have their own special day!

My first thought was- it would be fun to make, and post, the entire list. The next thought was- who is going to eat all this?!!! I am a picky eater, and there are many food holidays that I just won’t eat. So I have decided that I am going to do one food holiday a week for the rest of the year…well, that’s my goal! The day of the week won’t be consistent, but I did try to mix it up between sweet and savory. So wish me luck and I hope you follow along with me!

April 2nd is National Peanut Butter and Jelly Day…
“No one’s quite sure where National Peanut Butter and Jelly Day began, though Welch’s claims the credit for a key ingredient within the PB&J sandwich itself (which, I might add, seems quite questionable). The jam-maker says it introduced concord grape jelly in 1923, two years before Skippy hit the market, and that planted the seed (so to speak) for the classic creation. The actual sandwich supposedly first surfaced in the 40s during World War II, when PBJ became part of the military’s rations.” (Source)

Peanut Butter and Jelly Bars
Adapted from Bon Appetit
Makes 1, 8 x 8 inch pan (I cut mine into 9 pieces)
Prep time: 15 minutes     Bake time: 30 minutes

1/2 cup butter (1 stick), softened
3/4 cup creamy peanut butter
3/4 cup light brown sugar, lightly packed
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups flour
3/4 cup jelly or jam (whichever flavor your prefer- I used strawberry)
2/3 cup chopped salted peanuts (optional)

Preheat oven to 350 degrees. Grease (or spray) an 8 x 8 inch pan. Set aside.

In a medium-sized bowl, mix together the butter and peanut butter. Add in the brown sugar and mix well. Stir in the egg and vanilla. Add in the baking powder, salt, and flour, and mix until just combined.

Press 1/2 of the batter into the prepared pan. Top with the jam (or jelly). With the remaining dough, break off small pieces and scatter them on top of the jam layer- it doesn’t have to cover the jam completely. Note: if you are using chopped peanuts, sprinkle them on top of the dough.  Bake for 30 minutes, or until the top is golden brown and the center is set. Remove from the oven and cool completely. Enjoy!

Additional note: Bon Appetit’s directions tell you to use a mixer to make the batter, then after pressing 1/2 of the dough into the pan, to freeze the rest of the dough for 10 minutes. I mixed my batter with a spoon, so I did not have to freeze the dough. It is a stiff dough and was easy to work with.

 

Peanut Butter and Jelly Bars

Question of the day: What’s your favorite flavor of jam or jelly?

Made with love, not calories!

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Peanut Butter Ice Cream Sauce

Posted in Recipes, tagged , on March 28, 2012 | 2 Comments »

Nick and I really like peanut butter chocolate swirl ice cream. However, it’s rare to find us eating Just ice cream. We add things. Lots of things! Normally it starts with a brownie base, heated for 11 seconds in the microwave. Then it is topped with ice cream. Then we cut up peanut butter cups (though right now, we are using Reese peanut butter eggs because Nick says “more peanut butter, less chocolate”), and then I normally top mine with chocolate syrup. Well the other day Nick said it was too bad we didn’t have any peanut butter sauce.

Ask and you shall receive :)

The next night, we had peanut butter sauce for our ice cream!

Peanut Butter Ice Cream Sauce
Makes: 1 1/2 cups
Prep time:  10 minutes

1/2 cup half and half
1/4 cup light corn syrup
2 1/2 tablespoons sugar (optional)
2 tablespoons butter
pinch salt
1 teaspoon vanilla
3/4 cup to 1 cup creamy peanut butter

Note: I say the sugar is optional, because it will depend on how sweet the peanut butter is. I use a generic peanut butter (that is sweet) and we decided we liked the sauce without the additional sugar.

In a medium-sized saucepan, combine the half and half, corn syrup, sugar (if needed), butter, and salt. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and add in the vanilla and 3/4 cup peanut butter. Whisk until the mixture is smooth (it starts out looking grainy- just keep whisking), about 5 minutes. If you want a thicker sauce or a stronger peanut butter flavor, add in the additional 1/4 cup peanut butter. Let cool (or not!), then pour over ice cream! Store leftovers in the fridge and microwave to reheat.

Made with love, not calories!

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