April 23, 2011 § Leave a comment
Oh, peanut butter. You’re so bad. But so good.
Here, we’ve got the sweet-crunch of a sugar cookie, and the smooth-osity of Skippy, and the crunch-melt of Reeses, all in one bite. WHAT a foodgasm.
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
10 regular-sized Reese’s Peanut Butter Cups
1/4 cup peanut butter (you choose: creamy or crunchy?)
- Preheat oven to 350F. Line an 8-inch square baking pan with buttered parchment paper, leaving a couple inches of overhang on all sides.
- In a large bowl, cream butter and sugars. Add eggs and vanilla, mixing until smooth.
- In a separate bowl, combine flour and salt. Add dry to wet, stirring well. Transfer batter to prepared pan and smooth top.
- Arrange Reeses Cups as you please and gently press down into pan. Between each Reeses, drop dallops of peanut butter.
- Bake until top is golden brown for about 40 minutes, or until toothpick just comes out clean.
- Cool for 20 minutes before lifting your peanut buttery goodness (with your parchment paper overhang) onto a serving platter and cutting into bars.
adapted from Yumsugar’s original recipe.
March 27, 2011 § Leave a comment
Bite. Crunch. Sweet. Chew. Salty. Swirl. Swallow. Be satisfied. So simple; so satisfying. The beauty of this recipe is that you can add your favorite everythings. These are mine.
Inspired by the fabulous Mr. Bittman. Mark, you are too good.
1 cup oats
1 cup rice crispies (I use brown rice)
1/2 cup almonds or your choice nuts
1/2 cup coconut flakes
1/2 golden raisins or your choice dried fruit
1/2 cup honey
1/2 cup almond butter
1 teaspoon cinnamon
1/4 teaspoon salt
Canola oil for pan-greasing
- Combine almond butter and honey in a saucepan over medium heat. Stir until blended, about 2-3 minutes.
- In a large bowl, combine all dry ingredients. Pour in honey-almond butter mixture and stir well. Give it some elbow grease. Use those hands.
- Lightly grease a shallow baking pan with canola oil and line it with plastic wrap. Spread the granola mixture evenly, over plastic wrap. Pressing down gently, distribute granola mixture evenly throughout pan and cover with another layer of plastic wrap; refrigerate until set, at least one hour.
- Once set, remove by lifting the edges of the plastic wrap out of the pan; peel off the plastic and cut into your desired granola bar shape! Deeeeeeelish.