Scandinavian Almond Bars

     You're not tired of cookies yet, are you? I hope not, because this is a great little recipe to tuck away in your bag of cookie tricks. It's a versatile treat, reminiscent of an almond pastry. It's equally as perfect with your coffee or tea in the morning as it is a pick-me-up in the afternoon.

     This beauty is elegant enough for special occasions, but simple enough to have on hand to fill your cookie jar. To me it's everything a grown-up sugar cookie should be- crunchy edges, a chewy middle and the delicate flavor of almonds and vanilla. (Is it just me, or does anyone else think of Jergens lotion whenever they open up the bottle of almond extract? Do they even make that anymore?)

     I came upon this recipe quite by accident when one of my students brought it to school for an  assignment where they had to bring an example of something from home that had different types of measurements. I've been making these cookies ever since...Who knew that homework could be so rewarding?

     To add to their appeal, they're delightfully easy to make and look like you've spent hours on them. They also freeze well in an airtight container with wax paper between layers. Double the recipe so you can always have them on hand for little cookie emergencies! (And please don't tell me you've never had one of those. :)

Happy New Year to everyone! 

May 2015 bring you joy and good health!

Scandinavian Almond Bars
Recipe from Better Homes and Gardens Biggest Book of Cookies

Cookie Ingredients
1 and 3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened (1 stick)
1 cup sugar
1 egg
1/2 tsp. almond extract
2 Tblsp. milk
1/2 cup sliced almonds (I used more than this, but I love almonds.)

Icing Ingredients
1 cup sifted powdered sugar
1/4 tsp. almond extract
enough milk (3-4 tsp.) to make drizzling consistency

Cookie Directions

• In a small bowl, sift together flour, baking powder and salt; set aside.
• In mixing bowl, beat together softened butter and sugar.
• Beat in egg and almond extract until combined.
• Beat in flour mixture. This mixture will be crumbly but will get better as you work with it.
• Divide dough into four equal portions. Shape each portion into a 12 inch long roll. Place two rolls 4 to 5 inches apart on a parchment (or silpat) covered cookie sheet. 
• Flatten each roll until it is 3 inches wide. 
• Brush flattened (3"x12") logs with milk; sprinkle with almonds.
• Bake at 325F for 12-15 minutes or until edges are lightly (barely!) browned. (I baked mine for 13 minutes, but ovens vary.)
• While still warm and soft on the cookie sheet, cut each cookie "slab" diagonally into 1-inch wide strips. Carefully transfer cookies to a wire rack and let cool. Drizzle with Almond Icing; let dry.
• Almond Icing: Stir together 1 cup sifted powdered sugar, 1/4 tsp. Almond extract and enough milk to make drizzling consistency.
• Store in an airtight container. These cookies are even better after they sit overnight!

Walnut Reindeer Cookies, AKA Walnut Acorn Cookies

     These cute little reindeer were originally supposed to be elegant little acorn shaped cookies.  Buttery walnut shortbread cookies dipped in chocolate and more walnuts to make them look like acorns. But somewhere along the way they ended up looking like mischievous reindeer. These little cuties would be a perfect addition to a Christmas cookie tray or to leave out for the jolly man in the red suit.

     If you're looking for something a little more traditional, or are inclined to make these at any other time of year where reindeer are not as appropriate, I assure you that they're just as delectable without the antlers and noses!

     This recipe was featured in the Gourmet Cookie Book as the best cookie recipe from the year 2000. It was originally submitted to Gourmet magazine by a college friend of mine, who says that it has long been her family's favorite.

Walnut Acorn Cookies
recipe from Suzanne and Gourmet

Ingredients for cookies
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, melted
3/4 cup packed light brown sugar
1 teaspoon vanilla
1 cup finely chopped walnuts (4 oz.)

Ingredients for decorating
8 oz. semi-sweet chocolate, melted
1/2 cup finely chopped walnuts
If you're making reindeer, you'll also need candy eyes, red candy for noses, and pretzels for antlers.

Directions for making cookies

• Sift together flour, baking powder and salt.
• Beat together butter, brown sugar and vanilla with electric mixer until pale and fluffy.
• Add flour mixture, and blend together at low speed.
• Stir in walnuts with wooden spoon.
• The original recipe does not call for chilling the dough, but I found that my cookies did not spread as much if I chilled the dough for a couple of hours. You may want to try some both ways to see what works best for you!
• Preheat oven to 375F.
• Form 2 teaspoons dough (I used a small cookie scoop full) into egg shape. I pressed the dough ball into the bowl of a spoon to get uniform shapes.
• Arrange "acorns" 1 inch apart on parchment covered baking sheets. Bake on middle rack of oven for 10 minutes, or until bottoms are light brown.
• Remove cookies to rack to cool.

Decorate
Dip half of each cookie into melted chocolate, and then into chopped nuts. Place on waxed paper or silicone lined baking sheet to set. (about 15 min.- it depends on the temperature of your kitchen!)
If you're making reindeer, dip half of your cookie into melted chocolate, but only coat the front with walnuts. Press two pretzels onto the back of the cookie into the chocolate. Use melted chocolate to affix the eyes and nose.

Raspberry Almond Shortbread Thumbprints

  
     This cookie needs few words. Buttery tender almond shortbread that practically melts in your mouth. Bright sweet-tart raspberry jam filling the center, contributing a bit of contrast in taste and texture. These are first to disappear from the cookie tray. Most requested at my house. Needs few ingredients and easy to prepare. Make some for a friend. Make some for yourself. You'll both be happy. Need I say more?

Raspberry Almond Shortbread Thumbprints
Recipe from Land O Lakes

Cookie Ingredients
1 cup butter (2 sticks) softened
2/3 cup granulated sugar
1/2 tsp. almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam (or your favorite flavor)

Glaze Ingredients
1 cup confectioners sugar
2-3 tsp. water (more if needed to get desired consistency)
1 1/2 tsp. almond extract

Directions

• Combine butter, sugar and 1/2 tsp. almond extract in mixer bowl. Beat at medium speed, scraping bowl often, until creamy.
• Add flour, scraping bowl often, until well mixed.
• Cover, and refrigerate until firm- at least one hour. (Cookies will spread more if dough is not chilled.)
• Preheat oven to 350F
• Shape dough into 1 inch balls. Place 2 inches apart on parchment covered baking sheets.
• Make indentation in the center of each cookie with your thumb. (I used the handle of a wooden spoon.)
• Fill each indentation with 1/4 tsp. of jam.
• Bake 14-18 minutes, or until edges are lightly browned. Let stand 1 minute on cookie sheet and then transfer to racks to cool completely.
• Whisk together glaze ingredients until smooth. Drizzle over cooled cookies.

Spicy Grilled Shrimp

     Since my chopping hand has been on the fritz, Hubby has been making most of our meals. I'm down with that, especially since he's a really good cook and has become quite proficient with his newest obsession  preferred method of cooking. 

     He has made these shrimp several times, and they disappear as soon as they come off the grill. They're great for an appetizer, but they'd also be fabulous on a summer salad or with pasta. They have the perfect amount of heat for me just the way they are, but if you're a fan of hot and spicy you may want to "kick it up" with a little extra cayenne!

     I hope to share more of Hubby's grilling adventures with you soon! My cast comes off in three weeks, but I'm sure my hand will need at least a little more time to recover. I know when I've got it good. :)
 

Spicy Grilled Shrimp
Mark Bittman, from Fish, The Complete Guide to Buying and Cooking

Ingredients
2 lbs. large shrimp (raw), peeled and de-veined, rinsed and dried
1 large clove garlic
1 Tablespoon coarse salt (I use only about a teaspoon and it's plenty for us)
1/2 tsp. cayenne pepper
1 tsp. paprika
2 Tablespoons olive oil
2 tsp. lemon juice

Instructions
Finely mince garlic and mix with salt. Use the flat blade of your knife  or a mortar and pestle to make a paste with the garlic and salt. Mix in cayenne, paprika, olive oil and lemon juice. Combine with shrimp until  the shrimp is evenly covered with the spice mixture.
Grill or broil shrimp (hot fire) 2-3 minutes per side, or until done. Serve immediately or at room temperature, with lemon wedges if desired.

The Runaway Mummy

 
      How many of you grew up with Margaret Wise Brown's classics, Goodnight Moon and The Runaway Bunny? And  have read them over and over to your own children? And grandchildren maybe?  If you, like me, can recite them with your eyes closed while you're half asleep with a child snuggled on your lap begging you to "Read it again, pleeeeease?" then you might just appreciate these two "Petrifying Parodies," Goodnight Goon and The Runaway Mummy, from Michael Rex.

    
     We had fun in my class this week comparing these two books with the originals. It was obvious that Michael Rex, the author, had an appreciation of both Margaret Wise Brown's stories  and Clement Hurd's illustrations. My own kids grew up with these classics and have fond memories of them.

     These little mummy cookies are just cute spooky enough to go with either of these books. No special decorating skills are needed for these little guys. Just make up some gingerbread men, (or would you call them gingerdead men?) "glue" on candy eyes and pipe on the frosting. I used a small Wilton basketweave tip, but a ziploc baggie with the corner cut off would work just as well. These were made from my favorite Iced Spice Cookie recipe, but any gingerbread (or even chocolate) cut out cookie would work.

And if you find that your gingerbread mummies are too scared to be alone on Halloween, you could always make them some skeletons to keep them company. :)

 

Iced Spice Cookies (Printable recipe here.) 

Iced Spice Cookies recipe adapted from Patti Paige, Creative Ideas for Living Jan/Feb '89 2/3 cup shortening (I use butter) 1/2 cup packed brown sugar 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 and 1/2 teaspoons salt (I only use 1) 1 large egg (from a happy hen if you can find one-mine aren't laying right now) 3/4 cup molasses 3 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder Directions: Cream together the first six ingredients. Add the egg and mix thoroughly. Add the molasses and mix again. Set aside. Sift together the flour, baking soda, and baking powder. Add to molasses mixture and mix until dough forms. Divide the dough into two balls (flattened), wrap in plastic wrap and chill at least three hours. (I chilled it overnight) This dough is hard to work with unless it's chilled. Preheat oven to 375 degrees. Roll out one ball of dough to a thickness of 1/8 to 1/4 inch. The original recipe calls for rolling the dough out between two sheets of lightly floured wax paper or a floured pastry cloth. I didn't have those so I just checked my dough frequently to make sure it wasn't sticking to my surface. (Flour is your friend, here.) Cut out desired shapes. Gather scraps into a ball and put in the freezer while you repeat with the rest of your dough. Transfer cookies to parchment covered (or greased) baking sheet. Bake for 8-10 minutes, making sure edges don't burn. Cool completely on a rack before frosting. (recipe below) For me this recipe made about 4 dozen small cookies. Royal Icing In a large bowl, mix together 1 pound of confectioners sugar, 3 tablespoons meringue powder (I used Wilton) and a scant 1/2 cup water. (Reserve several spoonfuls of the water-wait and see if you need it. Royal frosting is kind of tricky in that it depends on the humidity as to exactly how much water you'll need.) Mix until soft peaks form. (I did mine about 8 minutes.) Put some frosting in a piping bag fitted with a small basketweave tip and pipe on the mummy wrappings. You could also use a ziploc baggie with the corner cut off!

Will You Be My Valentine?

   
     When you're in second grade, Valentine's Day is wondrous. In the days leading up to it, you  thoughtfully decorate your mailbox with hearts and stickers, all the time anticipating what it might hold when the magical day arrives. Red and pink scraps of paper litter the classroom floor, evidence of hastily cut, glued, glittered and lettered missives of friendship that will be surreptitiously slipped into your classmates' expectant receptacles.

     In second grade everybody's your friend. You don't have to worry about girlfriends or boyfriends or dating or any of those drama inducing love triangles that will come all too soon and fill your Valentine's Day with more angst than should be allowed.

     In second grade, instead of worrying about who's sending you flowers or candy, you can tell jokes. Corny jokes. And riddles that you ask your friends over and over and they will always laugh. When you're in second grade, jokes are always funny. Classics like:

What did the boy bird say to the girl bird?  "Let me call you Tweet Heart."

What did the boy bat say to the girl bat? "Let's hang around together."

What did the boy cat say to the girl cat? "We're purrrfect for each other."

     The long awaited fourteenth  arrives, and all day long eyes are glued to the bulging bags on the classroom counter.  Not soon enough, little fingers are busy unearthing and poring over the hidden treasures within; little envelopes with colorful cards and maybe a piece of candy or two. Affirmations of friendships. And hopefully, cookies.

     These Iced Spice Cookies have been the "go-to" cookie in my household for years. Simpler to decorate than the last Valentine cookies I posted, they were a breeze to make. I used Sweet Sugarbelle's "Twenty Second" royal icing since the cookies were smallish. I loved that I only had to make two different colors of frosting, but you could make yours as colorful as you like. The hearts on the cookies were made by immediately piping dots of frosting onto each freshly frosted cookie, and then drawing a toothpick through the dots from top to bottom. Do this immediately, before the frosting crusts, and be sure to wipe off the toothpick after every pass to keep your hearts neat!

     Make some of these for someone you love. And if you know any second graders, ask them to tell you their favorite joke. Be prepared to listen to their peals of laughter while you secretly groan inside. :)

Iced Spice Cookies
(printable page)

recipe adapted from Patti Paige, Creative Ideas for Living Jan/Feb '89
2/3 cup shortening (I use butter)
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 and 1/2 teaspoons salt (I only use 1)
1 large egg (from a happy hen if you can find one-mine aren't laying right now)
3/4 cup molasses
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Directions:

• Cream together the first six ingredients. Add the egg and mix thoroughly. Add the molasses and mix again. Set aside.
• Sift together the flour, baking soda, and baking powder. Add to molasses mixture and mix until dough forms.
• Divide the dough into two balls (flattened), wrap in plastic wrap and chill at least three hours. (I chilled it overnight) This dough is hard to work with unless it's chilled.
• Preheat oven to 375 degrees.
• Roll out one ball of dough to a thickness of 1/8 to 1/4 inch. The original recipe calls for rolling the dough out between two sheets of lightly floured wax paper or a floured pastry cloth. I didn't have those so I just checked my dough frequently to make sure it wasn't sticking to my surface.
  
• Cut out desired shapes. Gather scraps into a ball and put in the freezer while you repeat with the rest of your dough.
• Transfer cookies to parchment covered (or greased) baking sheet.
  
• Bake for 8-10 minutes, making sure edges don't burn. Cool completely on a rack before frosting. For me this recipe made about 4 dozen small cookies.

Irish Cream Chocolate Chip Parfaits and a Handmade Keepsake Ornament

Oh yes, I did. 

     Those really are Irish Cream dipped chocolate chip cookies nestled snugly between luscious layers of whipped cream. And they're sitting in my refrigerator getting more delicious by the minute. As they mellow, the Irish Cream soaked cookies become almost cake-like, and each spoonful is a bite of creamy goodness studded with crunchy chocolate chips suspended in silky whipped cream.

     Surprisingly enough, the best cookies for this recipe are the crunchy store-bought ones. (Chips Ahoy, if you can get them.) I've included a link in the recipe for a non-alcoholic Irish Cream if you prefer not to go the alcoholic route, but I'm also thinking that any sweet milky coffee-type drink (like a bottled frappuccino) would work.

     My friend Felicia introduced me to this wonderfully quick and easy make-ahead dessert. (Can you believe there are only three ingredients?) She makes hers in a 9x12 dish, but I thought it would also be cute in individual serving jars. But isn't most anything cuter in a Weck jar?

     Speaking of cute, here's what has been keeping my attention these last few weeks. Yep, grandson has moved back to VA and we've been having lots of family fun together. (Yay!) Here's a little project that we did together that makes a great keepsake ornament. (Grandmas love these things!) This is one of my favorite ornaments, and I've been making these with my students for years.

This idea came from Little Giraffes, and they have a link to a printable tag here. Instructions: Paint child's palm and fingers white. Have them wrap their hand and fingers around a ball shaped ornament to transfer their handprint. Decorate with paint markers, and don't forget to put your child's name and date! Include a tag with this poem:

These aren't just five snowmen, 

As anyone can see.

I made them with my hand 

Which is a part of me.

And now each year when you trim the tree

You'll look back and recall,

Christmas of 2011

When my hand was just this small!

I'll be back soon with more holiday goodies- my baking partner is back and we plan to get into lots of cookie trouble together!

Irish Cream Chocolate Chip Parfait Recipe
recipe from Felicia
Ingredients
1 pkg. Chocolate Chip cookies, crunchy ones- not soft (Chips Ahoy work beautifully.)
Whipped cream (made from a pint of heavy cream) or 1 tub Whipped topping
Irish Cream liqueur or non-alcoholic Irish Cream (I'm thinking that even a bottled frappuccino would work here.)

• Pour about 1/2 cup of Irish Cream into a bowl. (More if you need it) Dip cookies one at a time into the Irish Cream. I usually let them stay in a few seconds and then turn them over to make sure they're completely covered. Don't leave them in long enough to get soggy- they'll fall apart.
• For a 9x12 baking dish: Start with a layer of dipped cookies and then top with a layer of whipped cream. Repeat the layers and finish with a sprinkling of crushed cookies.  
• For parfait glasses or canning jars: Alternate layers of dipped cookies and whipped cream. End up with whipped cream as the top layer and then sprinkle with some crumbled cookies. 
• Cover and refrigerate for at least a couple of hours (can be done a day ahead) before serving so the cookies have a chance to absorb the liqueur and soften.

Triple Threat Brownies (Or should I say Triple Treat?)

     Disclaimer: These brownies are only sort of homemade. They're homemade in the sense that you make them at home. But they are very easy. You can put them together very quickly. And they are very good. Here's what you'll need:

     Double Stuff Oreos, brownie mix, and refrigerated cookie dough. Yep, that's it. Three things. (If you don't count the extra ingredients that go in the brownie mix, anyway.)

     Here's what you do. First, line a 9x9 baking pan with parchment paper or nonstick foil. Press that refrigerated chocolate chip cookie dough evenly over the bottom of the pan. Cover the dough with a layer of Oreos. Mix your brownies according to the directions on the box and pour the batter right over the top of the Oreos. That's it. Bake it at 350 degrees for about 40-45 minutes, or until the brownie layer is done. Cool completely in the pan, then slice and swoon.

     Since I'm trying to practice moderation in all things sweet, I cut them into small bars. But if you want something a little more festive, you could cut them big enough to hold a scoop of vanilla ice cream with some fudge sauce poured over the top. Visit Kevin and Amanda for their wonderfully decadent "even more homemade" version of these. Just be prepared to drool!

Red, White and Blue Strawberries: Memorial Day Rewind

Are you picnicking this weekend? Do you need to bring a treat?  I don't know about the temperature where you are, but here in VA it's hot, and heating up the kitchen doesn't thrill me. These strawberries, however, do. I posted them last year, but a treat as quick, easy and summery as this one deserves repeating.

I saw these red, white and blue beauties on Baking Bites a while back and immediately thought of all of the occasions they'd be perfect for. Memorial Day? Fourth of July?  Any holiday that calls for a festive touch of red, white and blue would benefit from these luscious berries.

Make some to share while strawberries are still in season- I guarantee they'll be appreciated.  I hope you all have a lovely weekend- have fun and keep safe!


Red, White and Blue Strawberries
recipe from Baking Bites
You'll need:
Strawberries- As many as you plan to dip
1 pkg.white chocolate chips or white dipping chocolate (bark)- found with baking supplies
Blue sanding sugar or sprinkles (The kind you decorate cookies with)
Directions:

•  Wash your strawberries and let them dry thoroughly. Pat dry if necessary. Set aside.
• Line a baking sheet or tray with wax paper or nonstick foil.
•  Pour about half of the sanding sugar into a small bowl.
• In another small bowl, melt white chocolate according to directions on package. I usually melt it in small increments in the microwave on low power until about 80% of it is melted. I then stir it until it is completely melted. If it is too thick, add about 1/2 teaspoon shortening (like Crisco) and stir until melted and smooth.
• Holding a strawberry by the leaves on the stem end, dip into the white chocolate to cover about 2/3 of the berry. Let the excess chocolate drip back into the bowl. (If there's a "glob" of chocolate on the end of the berry, scrape it off onto the side of the bowl.)
• Dip the bottom third of the chocolate covered berry into the blue sanding sugar.
• Carefully place each berry onto the prepared tray or baking sheet to set.  (They will set quicker in the refrigerator.) Refrigerate until time to serve. These are best served the same day they are prepared!

Cake Batter Krispie Treats

     

      Ever since I saw these cute little squares on How Sweet It Is, they've been on my mind. They may look like your run of the mill crispy rice treats, but these have a little extra "oomph" from the addition of sprinkles and your favorite cake mix. They're easy to put together, a great project to make with kids, and perfect for those times when you find out that somebody needs a treat for a class party or a bake sale and you have exactly thirty minutes (give or take a few) to get it out of the door.

      And what's more, they're just plain fun. Don't sprinkles put a smile on your face? They do mine. (So do cute little chirping chicks wearing bunny ears for that matter.) Cut these little treats into cute shapes if you want to watch the smiles appear!

     And speaking of smiles, here's something else that has put a smile on my face.  My sister thinks they look like Shrek feet.

     These are what came from my quest to find shoes that don't hurt my feet when I'm working out at the gym. They mimic barefoot walking (or running) and are supposed to:

• strengthen muscles in the feet and lower legs
• improve range of motion in ankles, feet and toes
• stimulate neural function important to balance and agility
• eliminate heel lift to align the spine and improve posture and
• allow the body to move naturally.

     We've only gotten a few strange looks so far, and they're great conversation starters. Hubby and I love them so much we've each gotten a second pair.  Because when my feet are happy, the world is a happier place!


Cake Batter Krispie Treats
recipe from Jessica at How Sweet It Is

You'll need:
1 (10 oz.) bag of miniature marshmallows
3 Tblsp. butter
6 cups Crispy Rice cereal
1/4 cup dry cake mix (I used yellow)
1 (1.75 oz) jar of sprinkles

Melt butter in large saucepan over low heat. Add marshmallows and stir until they began to melt. Add in cake mix one spoonful at a time, stirring until combined. Stir in cereal until it is completely coated with the marshmallow mixture. Sprinkle in half of the sprinkles and gently mix. Press into a lightly greased baking dish (I used 9x13) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. Jessica recommends cutting them with a knife sprayed with nonstick spray.

This post is linked to Full Plate Thursday at Miz Helen's Country Cottage.

Red, White and Blue Berries

I know, I know...strawberries are so delicious on their own why mess with them? Well, because they're delicious AND cute when you mess with them, of course. I saw these patriotic strawberries on Baking Bites, and thought they would be great for a quick treat to take to summertime picnics. I made these for a Memorial Day picnic but they would be equally appropriate for the 4th of July. These are quick, easy, and you don't even have to turn on your oven.

The strawberries I used were HUGE! Some were the size of small apples, but you can use any size berries you can find in your grocery (or garden if you're lucky)! Here's how to make them:

You'll need:
Strawberries- As many as you plan to dip
1 pkg.white chocolate chips or white dipping chocolate (bark)- found with baking supplies
Blue sanding sugar or sprinkles (The kind you decorate cookies with)
Directions:

•  Wash your strawberries and let them dry thoroughly. Pat dry if necessary. Set aside.
• Line a baking sheet or tray with wax paper or nonstick foil.
•  Pour about half of the sanding sugar into a small bowl.
• In another small bowl, melt white chocolate according to directions on package. I usually melt it in small increments in the microwave on low power until about 80% of it is melted. I then stir it until it is completely melted. If it is too thick, add about 1/2 teaspoon shortening (like Crisco) and stir until melted and smooth.
• Holding a strawberry by the leaves on the stem end, dip into the white chocolate to cover about 2/3 of the berry. Let the excess chocolate drip back into the bowl. (If there's a "glob" of chocolate on the end of the berry, scrape it off onto the side of the bowl.)
• Dip the bottom third of the chocolate covered berry into the blue sanding sugar.
• Carefully place each berry onto the prepared tray or baking sheet to set.  (They will set quicker in the refrigerator.) Refrigerate until time to serve. These are best served the same day they are prepared!

This post has been linked to Faith and Nutmeg Nanny's All Through the Year Cheer 4th of July event!

Chocolate Peanut Butter Crispy Bars

Chocolate-peanut butter-graham cracker-caramel goodness sittin' on a Ritz cracker. Yep, a Ritz cracker. Who would have believed it? This crispy gooey delight is reminiscent of a Twix candy bar. Crispy layers sandwiched with a caramel filling and covered with chocolate. And easy? You don't even need your oven.  You'll need your stovetop and about 20 minutes to have these chilling inside your refrigerator, with you chilling outside of it peeking every 5 minutes to see if your bars are set and ready to eat.

I found this recipe on Buns in My Oven and they looked so deliciously tempting I had to try them. Another recipe in Taste of Home used Waverly Crackers, which I think would also be awesome, but you know that everything's better when it sits on a Ritz! (Andy Griffith said so.) You should try these. Really, you should. But don't hate me if you sit down with a cold glass of milk and eat way too many of them. Not that I'd know anything about that.

Chocolate Peanut Butter Crispy Bars (Printable Recipe here)

adapted from Buns in my Oven

Ingredients:

1 1/2 cups graham cracker crumbs

3/4 cup white sugar

3/4 cup brown sugar

3/4 cup butter (1 and 1/2 sticks)- melted

1/3 cup half and half or milk

Ritz Crackers- Enough to make 3 layers in your 9x13 pan. My pan used about 2 1/2 sleeves.

1 3/4 cups semi-sweet chocolate chips

1 cup creamy peanut butter

Directions:

• In a medium saucepan over medium heat, combine melted butter, sugars, milk and graham cracker crumbs. Bring to a boil. Stirring constantly, cook about 5 more minutes. Make sure to stir constantly- the sugar will burn. Don't even ask me how I know that.
• Grease a 9x13 pan. (To make the bars easier to lift out, you could line your pan with greased-or nonstick-foil or greased parchment.) Cover the bottom of your prepared pan with a layer of Ritz crackers.
• Spread half of the graham cracker-sugar mixture evenly over the layer of Ritz crackers. Repeat with another layer of Ritz crackers and the rest of your graham cracker-sugar mixture.
• Top with a third layer of Ritz crackers.
• In your microwave on low power, melt together the chocolate chips and peanut butter. (Don't overcook...Melt the chips part-way and stir to finish melting.)
• Spread the chocolate mixture over the top layer of Ritz crackers. Put in the refrigerator to set completely. Cut into bars and hide some away for yourself, because they'll disappear fast!